Right out of the brine and into the fridge to dry. Tomorrow morning I will cook some of the best tasting bacon that was ever made. Who does not love bacon…really I dare you to come forward and say you don’t like bacon. If you do come forward, I won’t believe you.
Tomorrow is my Mother In Law’s (MIL’s) birthday and you know what she gets with her brunch..my bacon. (Hey at least I did not say “my sausage.”)
So today Nikki and I took the bacon out of its bags and rinsed the slabs and dried them. The next step is to leave them out in the fridge for 12-24 hours to dry. I can not wait the 24 hours, but it will be close enough. Tomorrow morning I am going to get up around 7:00am and start a nice little fire in my smoker. Using cherry chunks and natural charcoal as the fire source and a maple and coke marinade I am going to smoke the bacon for about 3 hours. I like using coke in my marinade because it seems to boil off a little slower and I like the hint of cola that it imparts in the smoke. I think that this mixed with maple syrup will produce a wonderful moist smoke to stick to the bacon.
I have a little trick I am going to try. Right before I take off the bacon to bring it in and fry it up, I am going to put well soaked rosemary on the coals. This should produce a very thick smoke that will help infuse the meat with the oils from the fresh rosemary.
Now I know that you all will want to come over and taste. This would be great, but I only have so much.