Back Bacon

[oompappy]

Used the dry cure method. (4 days)
Smoked with hickory & cherry at between 165* and 185* for 9 hours to
an internal temp of 150*. Brushed with maple syrup about 2.5 hours before
they were done.

Here's the pics... (click to enlarge)












With the smothered omelet...

 

[wittdog]

Looks great.....nice job these cold temps are good for something huh

 

[Bill The Grill Guy]

Oh man that looks fantastic Oompappy. Love the color.

 

[oompappy]

Looks great.....nice job these cold temps are good for something huh

You got that right!!! That wind has been somthin' else tho.

That looks great; are you satisfied with the Maple flavor in the end?

Can't really taste it in this application, pretty much just using it as a glaze.

 

[Puff1]

That looks real good

 

[ScottyDaQ]

Looks awesome Pappy!

 

[Nick Prochilo]

I'd eat that! Nice job pappy!

 

[john a]

Yep, that's right nice. Do you use High Mountain seasonings to cure?

 

[cleglue]

oompappy,

That looks great. I need to try that sometime.

 

[Smokey_Joe]

[smilie=a_yumdumdoodledum.gif] BACON!!!! I want BACON!!! [smilie=a_yumdumdoodledum.gif]

 

[Cliff H.]

I always enjoy seeing what you are cooking oompappy. Fine job.