My neighbor walked me through my first bacon experience.
And let me tell everyone that has doubts about curing their own meat, It's not rocket science!
Pops recipe is all you need,
Here it is after brining and into the MES with Todds newest creation.
I think it was apple and hickory, My "neighbor" will correct me if I'm wrong.
Smoked 13 hours from 1 load of pellets
Slices are soon to follow......................
Edited by raptor700 - 7/7/11 at 7:04pm