We've been out of bacon for a couple months
, but I've also been super, super busy with computer repairs, band stuff, forum stuff, etc.
I couldn't stand it anymore though, so...
Here's 23 Lbs of my Cider Mill bacon on the MAK, getting some applewood smoke (about 4 hours of cold smoke, then hot-smoked to 150°).
Done and ready for the fridge for 2 - 3 days before slicing.
Homemade bacon always smells so good. It was all I could do to keep myself from slicing into it right away, but the 2 - 3 day wait is worth it, to let the smoke permeate all the way through.
Sliced pics in a few days, so hang tight!