Bacon deux

The first bacon turned out so well that Josh wants me to make all our bacon from now on. Since our bacon intake is now easily twice what it was, it’s time to make some more!

6 pounds of belly with salt, brown sugar, fresh-ground pepper (man that took a lot of wrist work), rubbed sage and thyme. Below it, 7 pounds of belly with salt, pepper, brown sugar, grade B maple syrup, and a bit of soy sauce for depth. They’ll both be smoked next Thursday. I’m offering them for sale for $7/lb. Since the belly cost me nearly $4/lb that seems pretty reasonable to me.

You know a man loves your bacon when he buys you a smoker.

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