Rich Dahl
TVWBB 1-Star Olympian
Finally got some decent weather, 81 and no wind.
Timing was perfect, bacon was cured and ready to smoke. Took the Camp Chef out of its winter hibernation and got to it.
The CC fired right up and I set it for high smoke 220 for three hours and then Low smoke 160 for five more hours until it hit 135. Wrapped and rested for 1 hour and into the fridge overnight to air dry. Monitored the cook with my TW smoke.
Next morning got the Beswood meat slicer out and sliced up the 10 pounds of bacon. Only took a little under 25 minutes to slice all 10 pounds.
We vacuum sealed six slices to a bag, ended up with 45 bags, we are set for the summer and beyond now.
During the cook my thoughts were with Bob Correll, if it wasn’t for his write ups and guidance on making bacon this never would have happened. Thank you Bob, you are missed.
Next up finish my Jumbo Joe Cart and cook up some KFC with my homemade dog bowl vortex on the JJ.
Timing was perfect, bacon was cured and ready to smoke. Took the Camp Chef out of its winter hibernation and got to it.
The CC fired right up and I set it for high smoke 220 for three hours and then Low smoke 160 for five more hours until it hit 135. Wrapped and rested for 1 hour and into the fridge overnight to air dry. Monitored the cook with my TW smoke.
Next morning got the Beswood meat slicer out and sliced up the 10 pounds of bacon. Only took a little under 25 minutes to slice all 10 pounds.
We vacuum sealed six slices to a bag, ended up with 45 bags, we are set for the summer and beyond now.
During the cook my thoughts were with Bob Correll, if it wasn’t for his write ups and guidance on making bacon this never would have happened. Thank you Bob, you are missed.
Next up finish my Jumbo Joe Cart and cook up some KFC with my homemade dog bowl vortex on the JJ.
