Dinner Tonight: Christmas Bacon
That? That’s two slabs of home-cured, house-smoked bacon. One is rind on, one rind off. Due to time constraints, I was only able to give it three days in the cure instead of seven. Also, I’d want to figure out a way to rig a cold smoker to really give it some time in the hickory.
We deep fried some tonight, but I think this may be better suited for the stovetop.
Regardless, I’m not exactly nonplussed about the need for additional testing .
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