SV bacon.

It is crazy how much we pay for bacon these days.. 11 pieces in a pack to be exact. Guess it is time to make a few homemade batches of bacon now that the weather in the great North is perfect for some cold smoking application.

Sous-vide 24 hrs bacon with a quick sear on the pan for crispy crunch. Inspired by CS!!

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wolfiegirl

I totally agree that it's time for you my dear Minh to giddyup on makin' bacon! If you think the store-bought sliced stuff is good doing the CS 24 hour thing, wait until you drop a slab of your own homemade bacon! Out of this world!!

Minh_Huynh_48807

Will and let you know how it goes!!

fisher23

Only have two more days and mine will be ready to smoke.

wolfiegirl

I'm anxious to hear how it goes for you! A reminder that once the cure time is over to wash the cure off, pat it dry and then place it back in the fridge for 24 hours to equalize (distribute) the cure evenly. Then it's time to fire up the smoker!!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

God @John_Fisher_218893 and Birdie.....I freakin love when you talk dirty! yep..it's almost 6pm and ..yep I started earlier...

Scott_Hysmith_251824

I ran ten pounds through the smoker thinking it would last me a bit...I'm down to my last couple pounds already...

I'm definitely going to try the 24 sous vide thing, though.

fisher23

In a bag or to air dry?