Quote:
Originally Posted by tumbleweed
How about some fresh tomatoes, crisp lettuce, white bread, mayo, and some of that fresh cooked bacon. I love some BLT's.
The bacon looks great. Where did you get the slabs to make the bacon? How long did you smoke it? I am assuming you smoked it. Just curious.
|
I got it from Hi nabor on Jones creek. Yes, I did it all myself. It cured for 10 days. Then I smoked it around 80-90 for 6 hours and then about 120-125 for 2 hours.
If you interested in doing some let me know. I can do it. I'm actually thinking of possibly starting a small side business smoking meats to help me through school. I was thinking of doing hams, tasso, bacon, sausage, and maybe selling fresh cuts since I could have better profit margin by butchering my own pigs versus buying the meat and smoking it. Once I assess the need, I may try to set something up with a supplier or something like that.