This is my first attempt. Any feedback and constructive criticisms are welcome.
1. 7 days cured with salt, sugar, curing salt
2. Since smoker is not an option, I baste with hickory liquid smoke then in the oven at 200F took me 2 hrs+ to reach 150F internal temp.
3. Cut to portions
4. Final product.
I like the taste overall, not too salty and a hint of smokiness. Though I’m betting that smoking will create better result.
by ferdz_04
4 Comments
Hi /u/ferdz_04 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
My first bacon attempt.
If I had to use liquid smoke I would add it when curing.
If you need a good slicer to cut full length, Victorinox makes a nice 12” that works well for bacon.
Looks good to me. Curious if bacon jerky is even possible. The thought of it sounds delicious.