The meat as it came out of the bag.
The meat as it came out of the cure. Used Pop's recipe except I substituted maple syrup for the granulated sugar.
ammo can mod
Connected to my Primo XL.
a mix of apple and maple in the amnps. lit both ends for more smoke.
I cut my belly in two thinking I would cold smoke one and hot smoke the other. I changed my mind and decided to cold smoke both. Rubbed one half with cracked pepper and left the other alone. Onto the smoker for a while.
after 2 hours of smoke. 66 deg inside 67 ambient.
still lots of thin blue coming out the vent
that's as far as I am right now. I will keep you posted. Thanks for looking.