Homemade dry brined bacon, cold smoked with hickory on the Yoder YS640 pellet smoker.
Brine ingredients were calculated using the EQ calculator spreadsheet from the Makin’ Bacon Facebook Group. https://www.facebook.com/groups/makinbaconworld/?ref=share. This has been a great resource.
If you make your own, you’ll never buy that slimy stuff
In the supermarket again.
I backed off on the salt to 2%, and used brown sugar. Garlic and pepper round out the flavors.
This truly is one of the best things I’ve ever made. Fry it, bake it, dare I even say microwave it…. it is just phenomenal.
It makes breakfast an indulgence for sure!
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