I thought I would share my first bacon experience in the newly completed smokehouse.
It all started at the beginning of the month with this tuff guy
Well he wasn't so tuff
So we stuck the bacon, hocks and the hams in Pop's Brine
38 degrees two weeks ready to dry
Into the smokehouse for two hours to dry
On The Smoke with Apple and Alder
8 hours in not getting the color I was looking for
16 hours on the smoke I think we got it
Time for a rest then slicing and packaging.
More to come and thanks for looking.