First pic is fresh off the smoker. Gonna let cool and refrigerate over night the slice
by asomers007
4 Comments
AutoModerator
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
cataylor2012
Looks great dude!
The-Red-Robe
Method please. Just got a Traeger last month, I’ve been DYING to make my own bacon.
here2playtx
I made bacon . I went to the butcher and got some brining salt . The first batch I rolled my slab on maple syrup and then sprinkled the brining salt all over it . I put it In a marinading and placed in the refrigerator for 8 days , turning it everyday . I rinsed the belly slab on the 8 th day and smoked it real slow until the Internal temp was 165, then pulled it and let it cool. I hand sliced it and vacuum packed it .
I’ve got an 8 lb belly I need to pull out and do asap. We love homemade bacon.
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Looks great dude!
Method please. Just got a Traeger last month, I’ve been DYING to make my own bacon.
I made bacon . I went to the butcher and got some brining salt . The first batch I rolled my slab on maple syrup and then sprinkled the brining salt all over it . I put it In a marinading and placed in the refrigerator for 8 days , turning it everyday . I rinsed the belly slab on the 8 th day and smoked it real slow until the Internal temp was 165, then pulled it and let it cool. I hand sliced it and vacuum packed it .
I’ve got an 8 lb belly I need to pull out and do asap. We love homemade bacon.