Bacon....Part 2......The Soak and Smoke

After 9 days of curing, the bacon is ready for the next step.

First, the excess cure is rinsed off the meat.

Rinsing the salt from every crevice and fold is important so that your bacon isn't too salty.  Once it is well rinsed under running water, then each piece is placed in very cold water to soak for an hour.

Then it is rinsed again, patted dry, and on to the smoker...

This year we're using a mixture of apple, pecan, and hickory.  We cold smoke for anywhere between 8-12 hours....then the meat is chilled and allowed to rest.

To be continued...