post #21 of 21

Well it's done and it taste amazing, I'm never going to buy bacon again(willingly). I turned the smoker as low as it would go which wasn't below 140f. I left it in for 6hrs with apple wood.


I'm new at posting pics but the raw one is the next project, 14lbs for 25$ came with a bonus rack of ribs, the knife is 14" long