Tuesday, January 26, 2010

It's bacon

Hey, it actually made bacon. Really good, too. These bits look a bit odd partially because they're test strips right from the edge of the slab. The idea at this point is if it's too salty it gives you one last chance to try soaking or blanching the bacon before you slice it up. It was really good though - a nice sweet, smoky kind of taste.

It ended up taking about 5 hours smoking with charcoal and apple wood to bring it up to about 150 degrees, and then I pulled it out and let it cool. (it ends up looking a bit cooked on the outside but when you slice it, it looks pretty much raw. At 150 the fat hasn't really started to melt or anything.)


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