Quote:
Originally Posted by Fire Me Boy!
Finally cooking up bacon of labor.
One week cure, a week of rest, cold smoked for 8 hours, another week of rest, another 8 hours of cold smoke, and 5 more days of rest. This is like dry-aged bacon.
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Oh, yes!
OH DOUBLE HELL YES!!!!!
It is a noble and worthwhile thing you do, FMB.
Dinny