Meathenge smokes Taylor's smoked bacon

Here is this week's batch of bacon. We noticed last week it was a tad salty, Taylor thought so as well. So, he did up a different mix on the cure and here we have it. This right here? Is good bacon.

I remember back around 1998, during the early summer it was. I was out in the yard spending time with a grill that I no longer have. It was the best grill in the world, an old charbroiler. It had a rotisserie, access to the coals without opening the lid and cast iron cooking grates. But after 30 + years of service, it rusted out and that was pretty much that. It lived a good life in my yards over the years. I learned how to rotisserie pork ribs, chickens, turkeys, just about anything. Anyway, this was about 8 years ago and I laid my first piece of bacon on a grill. I know, I know, you've been doing it for years. Even so, it was a day that changed my life forever. You see, cooking bacon (indirectly of course) with a real wood fire delivers you flavors and textures you couldn't possibly have dreamed of. It crumbles over beans, salads, vegetables, pasta and just about anything else you could think of. Or do what we did and just stand there eating it, piece by piece.
So, if you have the smoker or grill fired up, throw on some bacon and live the life. You'll be glad you did.

Biggles

ps - Just in case you think you're smart and quick and decide to cook the bacon directly, don't. It'll create a grease fire that'll cause you a lot of grief and time. Plus it'll ruin your bacon.