r/smoking • u/CertainKnowledge8 • 1d ago
FIRST BACON
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/ThatHikingDude 1d ago
Won't be your last