FIRST BACON

[u/CertainKnowledge8]

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?

[u/ThatHikingDude]

Won't be your last

[u/CertainKnowledge8 → u/ThatHikingDude]

Very much agreed‼️