03 August 2011

Bacon #2

Simple cure with maple, hot-smoked over hickory. Success! Curious now about cold-smoking. But even after hot-smoking, was nice sliced and fried.

3 comments:

JJ said...

It is excellent! The boys, Zac and I had it for lunch the other day in BTs (no lettuce). Yum.

zim said...

how long was the entire process?

pyker said...

Alright -- glad it's going down well! Any more talk of a meat slicer?

The whole process was a week. It was supposed to be 8 days -- 7 in the cure, 1 day to try & a couple hours to smoke, but we reduced the curing time by 1 day so it would be finished before I left.