I have a point and a try-tip all corned up and ready for the smoker, just wonder which of these two woods you would use. I haven't smoked anything with either so far. I'll be using the chipbox on a GOSM. Pics to follow..
Didn't even think about blending. I'll give that a try..Hey Pete....I'd use both. not my first choice but the cherry and apple combo gives a nice flavor...pecan or hickory would be my first choice
Yeah, you gotta! Have you any experience curing meats? If not, read and learn before you try any curing..Glad it turned out for you, it really looks good. Gotta try some. Steve
Thanks! I had a hard time keeping wifey's hands out of the pics..Looks great!
Are you using a dry cure or brine for that bacon? Is it a belly or Buckboard? Are you going to cold or hot smoke?I have been reading, and have my first bacon curing now. After I see how that turns out on to cured brisket. Thanks again. Steve