Quote:
Originally Posted by SuperCub
Here's the recipe we've been using for years. It works fine as is. We usually brine longer. Won't hurt.
We hardly ever eat side bacon any more. Been eating this all my life. The only change we do is to roll the single slices in cornmeal before cooking instead of the whole pc and then slicing. It freezes fine so make double batches.
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Your recipe is strikingly similar to the one I use… I still add the bay leafs but not sure why now. After a few hours on a low and slow smoke they turn out delicious.
Thanks for confirming my recipe!