I haven't posted in a while, I have been smoking just no time to post!
I figured this one was worthy of taking the time to post.
I dry cured this for 10 days, belly bacon and a couple pieces of buck board.
gave it 8 hrs. of apple wood smoke, with a touch of pecan. going to slice it up later today.
I will post another picture of it sliced later on. I'm very happy with the way it turned out. I haven't made any bacon in quite a while
because I didn't like doing it in my propane smoker because It was too hard to keep the temp low.
with my fridge build which is 2 sided the smoke is directed from the other side and it stayed right at 90* the whole time.
thanks for looking
I packaged some of the buckboard before I remembered to take the picture.
Edited by uncle_lar - 2/8/16 at 12:49pm