Low and slow, indirect, at 230f until 133 then seared for two minutes each side. Carry-over brought it up to 140 !! Rested in the fridge overnight (schedule change) and sliced the next day for outstanding sandwiches.
16 mesh black pepper, salt, and a light coating of Killer Hogs AP seasoning.
by JavaGeep
1 Comment
Is that the Made by MEAT deli slicer? If so, how do you like it?
I recall Brad from Chud’s BBQ saying the model he had (10″?) was too small to properly slice bacon, so he had to cut slices basically in half first. That seems like kind of a deal breaker IMO. Who wants 5″ strips of bacon?