Ordered some pastured pork jowl bacon from North Carolina and brined it according to Rytek Kutas recipe with juniper berries. Also some regular pork bellies.
Smoked at 135 till internal 120 using MES40 and amnps with mix of cherry and oak first 6 hours and finished with pitmaster mix last 12 hours.
Smoked at 135 till internal 120 using MES40 and amnps with mix of cherry and oak first 6 hours and finished with pitmaster mix last 12 hours.