Cured in 2:1 salt and white/brown sugar mix. 2.4g/kg prague #1
6 days in fridge, rinsed, dried and chilled for three days.
Smoked at 225 to internal 140.
First time bacon, can’t see me buying store again unless in a pinch. Real difference.
by Forsaken_Wang6969
3 Comments
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Looks like yo were slicing it while it was still warm/room temp. I’ve hand sliced tons of bacon and my tip is let it fully cool in the fridge before slicing. A little less messy and easier to slice.
I recently tried my hand at 🥓. I was very pleased with the outcome. I have now raised the bar and my standards for bacon. Next I’m making breakfast sausage. I don’t think i will eat out or buy anything that i can make better. Yours looks amazing