Jed ended up brineing some bacon last Saturday so we were to leave it in the fridge until today and then bake it. He made four different batches with a total of about 32 lbs of bacon in all. Today I pre-heated the oven to 200 degrees and then put two batches of bacon in with a sheet at the bottom to catch all the drippings. It took about 2 hours for the center to be at 150 degrees and I was able to take out the bacon and let it cool down to room temp. I then sliced it and cooked up a couple of pieces to try. The first to be prepared was recipe #2 and it turned out well. The bacon was a little salty for me but Jed liked it. I think next time we'll rinse it out a bit more, place it in cold water with potatoes to take some of the brine out, or just alter the recipe to use less salt.
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