All things venison

Bacon update.. it sat in the fridge for 5 days, then got rinsed, and into the smoker.. I didn't do it on hickory, ended up using mesquite. Glad I did. after smoking for a couple of hours, into the fridge to rest and cool and firm up over night. Then onto the slicer.. I cut 4 different rasher thicknesses.

Some pictures..

Furpod - you tease. They say bacon is bad for you, I say life without it is bad for you.

For you pork belly eaters, there is something terribly decadent that you can do with a nicely smoked side of bacon.  Cut it into strips about an inch or so wide, leaving on the skin/rind, then cross cut it into little cubes but don't cut through the skin.  Cook it in it's own fat until it is a fairly well done and is starting to get a little crispy on the outside.  It Colombian version of chicharón and is especially good with things like red beans and rice or patacón.  [Fried plaintain or platano with a little salt].  But be sure to make an arrangement with your cardiologist for a visit to rotoroot your veins.

I see your meatloaf.. and raise you.. 2 smoked, bacon wrapped, cheese and hash brown stuffed, breakfast sausage rolls.. while camping..  LOL

Originally posted by lostagain For you pork belly eaters, there is something terribly decadent that you can do with a nicely smoked side of bacon.  Cut it into strips about an inch or so wide, leaving on the skin/rind, then cross cut it into little cubes but don't cut through the skin.  Cook it in it's own fat until it is a fairly well done and is starting to get a little crispy on the outside.  It Colombian version of chicharón and is especially good with things like red beans and rice or patacón.  [Fried plaintain or platano with a little salt].  But be sure to make an arrangement with your cardiologist for a visit to rotoroot your veins.

Or you can candy it up with some brown sugar and rub, and then smoke it down into crunchy outside, melt in your mouth inside.. bites..