Here was my first attempt at bacon, it was a huge success. I dry cured for 14 days and then let the bellies dry in the fridge for 2 days. I had 3 bellies in total so I did a different wood for each one.
Lit up the amnps
Hung the bellies with a skewer and some twine because I forgot to get some hangers lol
After about 10hrs of cold smoke
Let them hang out in the fridge for a few days then trimmed them up and sliced
A test breakfast
This was such a hit, I need to start doing big batches that we can keep all year. It is already all gone