Just started my Bacon (Updated / Sliced)

[fedex]

Had trouble with Photobucket but here it is at 3:45.

[terrymo]

This is something I keep saying I want to try but never do. Looking good.

[fedex]

Oh Crap, just noticed I put the fat cap down.  Need to flip it.

[fedex]

At 5:50 it hit 140 deg.






I couldn't resist, I cut off a piece of the end to taste.  Holy Shit this is gonna be good.  I'm going let it rest then refrigerate overnight and slice tomorrow.  More pics to come.

[Shoestringshop]

Omg that looks great!

[Santo]

Looks great.  Was the final cook time about 2 hours?

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[fedex]

Looks great.  Was the final cook time about 2 hours?

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About 2 hrs 15 min.  Thanks

[SmokenJoe]

@fedex   Looks like you're cooking on an SSP(?).   A few months back I got a 2002 18.5in WSM from a guy in Portland who was moving into a downtown appartment.  He said he bought the smoker new -and- had never used it for anything but bacon.  I decided right then I was going to make bacon with it too.   Yours looks really really good, congrats.             SJ

[fedex]

@fedex   Looks like you're cooking on an SSP(?).   A few months back I got a 2002 18.5in WSM from a guy in Portland who was moving into a downtown appartment.  He said he bought the smoker new -and- had never used it for anything but bacon.  I decided right then I was going to make bacon with it too.   Yours looks really really good, congrats.             SJ

Thanks.  Used the Ranch today.

[SmokenJoe]

Oh yes ... I can see it now (hindsight always 20/20).

[terrymo]

Looks fabulous! What time should I be there for breakfast?

[jdefran]

@fedex Did it become less salty after the rinse and smoke?

[Lumpy Coal]

This is something I keep saying I want to try but never do. Looking good.

X2

[fedex]

@fedex Did it become less salty after the rinse and smoke?

@jdefran. Definitely.

[baconeatingzombie]

that looks amazing