I am now an expert bacon smoker! That is, I was taught by an expert bacon smoker... Thanks, Dad! ;) I had fun observing, and helping my Dad with the whole process!
The bacon slabs were vacuum-sealed in a maple syrup marinade in our fridge for several days before being smoked.
First, we had to start a fire in the smokehouse so we would have a nice coal bed.
Then, we added some oak logs for a good smoke flavor.
Once the smokehouse had warmed up, we put in the racks and bacon slabs.
The temperature needs to be checked often, which meant a lot of cold trips outside.
We had to add more wood a few times, it was a smoky experience.
The finished product! The smoky smell was wonderful!
That's going to be tasty!
