The other day I went to get some more bacon fro the freezer and there was none. So we all know what that means. Bacon on the mind. Off to get some bellies and a butt or two. Well it's all cured for 2 weeks an now it's time to smoke it. The one that's all rolled up is a piece of bellie that I rolled up and will slice for alittle Pancetta like just to see how it will workout. It should be great on sandwiches I hope. We will see.
Now that we are ready for the smoker. Let's get it all hooked up and grab some apple chunks and get smokin.
So now we are in the smoker and smoking. I have no clue on how to rotate theses photos.
Maybe the photos are too big and this program won't let it rotate. So maybe lay downwhile you read this thread and they will look right. Now after about 12 hours of smoking we are ready to let the bacon rest and then go to the slicer.
I hope you have liked my little bacon making and know that I and some of our friends will like it soon enough. So Happy smoking to all of you out there in SMF land.