6.5 hr smoke and the bacon is off to the fridge to cool for slicing Friday. Before and after gives you some idea on how much moisture came out. Smoker set temp 170F, bacon pulled at 160F internal temp
Anyone else frustrated with the lack of quality these days with @amazon ? Shipped me the wrong product and then billed me since I didnโt have the right product to send back and now Iโve been waiting on another shipment for almost 3 weeks. Time to star buying local again