Bacon is cut into manageable chunks and vacuum packed, ready to go into the freezer.
Happy Mother's Day to all mothers and those who and whose lives they make better.
Mother's Day brunch. Three cheeses soufflé and dry brined hot smoked bacon with mimosas.
Yeah, the bacon's awesome to eat as is. Still warm. Just a few thick-cut slices - one thing I like about making my own bacon is to be able to get paper thin slices, thick slices, even bacon steaks,...
Bacon! Cutting the first slab for brunch.
Strut is helping cleaning up the tin foil the bacon was wrapped in overnight. He's cleaning it for recycling.
Cheese soufflé, Irene's brunch choice for Mother's Day, about to go into the oven.
The bacon came out great. Dry brined, hot smoked.
The pork shoulders are coming along. Internal temperature approaching 160 F and the fat is starting to render out.
Bacon's in the fridge, the two pork shoulders are in smoker. Extra hopper's on and 40+ pellets of hardwood on tap.
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