by vinner » Fri Mar 31, 2006 8:24 pm
When you put the bacon in the fridge to dry, it is helpful to put it on a rack to promote air circulation, or put in on a rack on your counter top and point a fan on it for 4 hours or so. The idea is to get a tacky film on the outside that will hold any smoke you do. I use apple wood and cold smoke (below 4o degrees farenheit) which means I have about a 2 week window in which to make bacon here in Houston, Texas. I smoke it for 4 hours.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.
me