rob g
Full Fledged Farker
- Joined
- Mar 29, 2014
- Location
- Baden, Ontario, Canada
Got my back bacon finished today. Probably the last batch until fall and it cools down a bit. Cured with Morton's Tenderquick and garlic, black pepper, onion, paprika, brown sugar for flavor. Cold smoked for 8 hours with a pellet tray of half apple and half cob pellets.