Author: Grubmasters

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…