NBK
Well-known member
"You made too much bacon" said no-one!
A 13 pound hog belly, 9 days in the maple/brown sugar brine, dried and peppered generously and 180º set temp on the bull until 150º was achieved. Bacon - its what's for breakfast, lunch and dinner.
Couldn't be happier! I ran a smoke tube with hickory to help get a more dense flavor.
Had to make a BLT & avocado to test it out. It didn't suck...
A 13 pound hog belly, 9 days in the maple/brown sugar brine, dried and peppered generously and 180º set temp on the bull until 150º was achieved. Bacon - its what's for breakfast, lunch and dinner.
Couldn't be happier! I ran a smoke tube with hickory to help get a more dense flavor.
Had to make a BLT & avocado to test it out. It didn't suck...
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