Brined for 6 days. Then on the smoker for 6hrs. Sliced up for back bacon on a bun.
jakerboy Well-Known Member Jul 17, 2022 #1 Brined for 6 days. Then on the smoker for 6hrs. Sliced up for back bacon on a bun. Attachments 1CE7E851-2E23-484C-B8E0-76B25562BBBD.jpeg 461.5 KB · Views: 32 A0119F01-02BB-41FE-BB8E-E4A09E9422F0.jpeg 397.8 KB · Views: 32 1DD2A9FF-332A-4373-8001-B54E241BE945.jpeg 302 KB · Views: 32
stomp Administrator Staff member Jul 17, 2022 #2 Looks great! What internal temp does it reach @jakerboy?
T trky chsr Well-Known Member Jul 25, 2022 #6 OK so here's a dumb question but what part do you use for back bacon? It looks to large for the loin to me but it could just be the picture. TC
OK so here's a dumb question but what part do you use for back bacon? It looks to large for the loin to me but it could just be the picture. TC
