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  1. moresmoke

    Two whole birds mes 30

    Two whole chickens and the two top racks filled with pork neck bones smoking with hickory @ 240 smoker temp. Smelling delicious and can't wait to eat those poor man ribs.
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  4. moresmoke

    Tobassco barrel wood chips

    Anybody used these to cheese? It's a great flavor to anything I've put it on just not sure about cheese.
  5. moresmoke

    First cheese

    Yep. Dry cure with pink salt #1. Turned out really good. Had to sample some cheese tonight (I know it's early). Was delicious!
  6. moresmoke

    First attempt at pork belly

    I will be doing Bearcarver's bacon (extra smoky) recipe with next belly. Both of mine are good, a little on the too salty side, but I like the cold smoke slabs better.
  7. moresmoke

    First attempt at pork belly

    IT 155 @ 170
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  10. moresmoke

    First attempt at pork belly

    COLD SMOKED
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  13. moresmoke

    First attempt at pork belly

    Although I don't know what to expect. They look over cooked to me?
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  16. moresmoke

    First attempt at pork belly

    Thanks Jason. 155 IT 4.5 hours in at 170. Can't wait till morning with some chocolate, biscuits, farm eggs, and homemade bacon.
  17. moresmoke

    First attempt at pork belly

    Two slabs on 170 smoke IT 145 @ 4 hours in. Apple and maple wood. Guess I will take off at 150 and rest to room temp. Then wrap. Will be some fried in the morning! Hope it's good
  18. moresmoke

    First attempt at pork belly

    21 hours cold smoke with hickory and jack Daniels
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  20. moresmoke

    First attempt at pork belly

    Cold smoking two with hickory for 12 hours tonight. On now
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