I cured some bellies and then smoked w/ apple wood.
I try to run my smoker as cold as possible. Usually around 100 to 120 for about 6 hours or so. Then I raise the temp to around 200 and bring the IT to 150. That is when I remove from smoker.
You can see the fresh ground black pepper that I applied before smoking.
I just wanted to show the side view.
Sliced pretty thick here. I have a small slicer but. I like to cut by hand when making BLTs.
This is the Amish white bread recipe that is popular on this forum. I highly recommend this if you have the time. Behind the bread is more bellies that I are on they way into the fridge for 10 days. I just got side tracked by lunch. There tomatoes are fresh from the garden.
Nice little cross section of the tomato.
I think this is called the money shot.
I try to run my smoker as cold as possible. Usually around 100 to 120 for about 6 hours or so. Then I raise the temp to around 200 and bring the IT to 150. That is when I remove from smoker.
You can see the fresh ground black pepper that I applied before smoking.
I just wanted to show the side view.
Sliced pretty thick here. I have a small slicer but. I like to cut by hand when making BLTs.
This is the Amish white bread recipe that is popular on this forum. I highly recommend this if you have the time. Behind the bread is more bellies that I are on they way into the fridge for 10 days. I just got side tracked by lunch. There tomatoes are fresh from the garden.
Nice little cross section of the tomato.
I think this is called the money shot.
