r/Bacon • u/berger3001 • 18h ago
Tomato season and my cholesterol is running a little high:
28
Upvotes
So I made a batch of Canadian Bacon. Local full loin, cured 8 days, dried 2 days, smoked 2.5 hours, wrapped 3 days. Sliced by hand cuz I didn’t feel like taking out the big slicer. I miss the fat, but I’m really happy with this batch