Homemade dry brined bacon, cold smoked with hickory on the Yoder YS640 pellet smoker.


Brine ingredients were calculated using the EQ calculator spreadsheet from the Makin’ Bacon Facebook Group. https://www.facebook.com/groups/makin.... This has been a great resource.

If you make your own, you’ll never buy that slimy stuff
In the supermarket again.

I backed off on the salt to 2%, and used brown sugar. Garlic and pepper round out the flavors.

This truly is one of the best things I’ve ever made. Fry it, bake it, dare I even say microwave it.... it is just phenomenal.

It makes breakfast an indulgence for sure!