Been smoking for a few years now, found this sub on the day that I tried a new bacon recipe – sage pepper rub on top of the amazingribs recipe that I've followed a few times now. Used a hand-me-down home deli slicer and trusty vac sealer to pack away 10 packages of 12 oz, for the deep freezer, plus some scrap "lardons" I'll use in a carbonara later this week.
by too_little_too_much
8 Comments
Temp n time? Looks so good!
Looks incredible please share
Well done!
Did you use the pink curing salt?
What’s Your process?
Looks good. What temp and how long did it take you. I ask because i’ve made bacon before but i feel that if i hot smoke it’s it’s not really the same as the one you buy in the store, i need to perfect my cold smoke for bacon.
What do you use to slice it
I’ve never tried sage on bacon, sounds like a good combo with the pepper!