After seeing TentHunteR’s
post on his lower salt chopped and formed cider mill bacon I decided to give it a shot
but I did not make mine a lower salt version. I actually added 3.5 teaspoons of pickling salt instead of the 2 he
used. The normal salt level is 4 to 5 teaspoons. I formed it the night before and refrigerated it overnight.
Here it is after a 3 hour cold smoke of apple and cherry wood pellets and 4 hours at 175 using Lumberjack Cherry
pellets. Once it cools then into the refrigerator for 48 hours.
Here it is after being sliced.
A few sample pieces being cooked.
All packaged up and ready for the freezer.
I don’t know what the lower salt version taste like but this version to us had the right amount of salt. Yes, it
does look like turkey bacon but definitely to us tasted a whole lot better. I will be doing this one again.