Yes and no the meat was marinated for 7+days turning every day. We did not use juniper and berries we used a mix of local fruit wood with apple juice as the liquid
Along with the regular bacon we also made beef bacon and a bastardized Canadian bacon.
Then it was smoked low and slow till the interior was 165°f
It was cooled hand and machine sliced depending on cut and thickness vacuum sealed and the last batch was distributed for Christmas in the family baskets for friends and coworkers. People still asked me to make it but with out my daddy’s it is just not worth it to me.
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Freaking love this shirt
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