This Saturday morning I woke up at a leisurely hour, and after providing some advice on a recipe I’ve never actually made to a friend in Oklahoma, I decided it was time to light a fire, and get going. It was time to smoke the bacon. We were having what I thought was a calm sunny day here in the banana belt of Minnesota, and it was high time to add some extra flavor to the maple bacon that I started curing here.
Step One. Soak the wood chips.
Step Two. Prep the meat.
Step Three. Light the fire in the smoker.
Step Four. Put the meat in the smoker.
Step Four Point Five. Keep fire going, make coffee, do 2k ergometer test, check fire, wait longer.
Step Five. Take smoked meat out of smoker. Admire handiwork.
Step Six. Cool meat, wrap, and freeze, so it will be easier to slice and package for Bacon Valentines. Sisters (and Brothers) of Bacon, if you haven’t given me your mailing address by February 5th, you won’t get to share the love. Just saying.