It has been way to long since I posted this site...bad me. I do check it frequently though and gleam some neat stuff.
Brined and smoked up some bacon this last week. Two slabs. !11 lbs + a piece.
Simple brine Salt and cure number 1.
Cold smoked with hickory for two days. First a pict of fat caps.
Then meaty side, finally a sliced slab.
Brined and smoked up some bacon this last week. Two slabs. !11 lbs + a piece.
Simple brine Salt and cure number 1.
Cold smoked with hickory for two days. First a pict of fat caps.
Then meaty side, finally a sliced slab.