Bacon Redux

I made bacon from the first pig I butchered, and it was excellent. I had to smoke it and the hams on the grill, which worked, but it imparted an undesirable charcoal flavor. This time around I changed two things; I cured it with maple syrup, and I borrowed an electric smoker from a friend. I haven’t yet sliced and fried it, but I’m optimistic that the results will be good.

Now if the tomatoes would hurry up and ripen I could make a BLT, though I'd obviously have to use two pork chops instead of slices of bread.

-Garth

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