Reply to "PICS and recipe - Bacon Jam"

richhMember

quote:
Originally posted by Pags:
Once you've rendered the fat from the bacon, have you ever thought about adding some smoke?

I was thinking about this today and I think next time I will make this in the FEC during a brisket or butt cook down at 225º that should be in the same range as my slow cooker was.

2/22/139:55 PM

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