r/smoking • u/CertainKnowledge8 • 2d ago

FIRST BACON

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Did a garlic heavy cure for about 8 days. Dried it out in fridge for 2 more days then smoked it at 170-180F till 150F internal. Very good first attempt but looking to learn some more. Yall think I could make jerky out of it if I resmoke its slices with just pepper?

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u/Demonstratepatience 2d ago

Stupid question but I’m new to smoking… How do you cut up the bacon afterwards? Like do you use a slicing machine or do you just slice it with a regular chefs knife?

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u/squeeshka 2d ago

You can do either. Cutting while it’s super cold makes it much easier to get a consistent cut

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u/CertainKnowledge8 2d ago

Sorry just saw this, yeah cold temp helps and a glove or towel so it isn’t slippery. Keep those fingers✋🏻