About 30+ lbs of belly in 3 gallons of Pop's brine. Replaced some of the brown sugar with maple syrup this time.
I anticipate that I'll probably make one or two more batches over the next few months, as I still haven't convinced my friends (even the ones with their own smokers) how easy it is to make for themselves.
A neighbor was moving and wanted to get rid of an old fridge, so now it sits in my garage, and I have plenty of space for bacon, and soon a prosciutto, I hope.
These will get smoked up a few days after Thanksgiving. I took the whole week after off from work, so I'll have plenty of time. Thinking of adding some peach to my usual mix of cherry and corn cob pellets.
I anticipate that I'll probably make one or two more batches over the next few months, as I still haven't convinced my friends (even the ones with their own smokers) how easy it is to make for themselves.
A neighbor was moving and wanted to get rid of an old fridge, so now it sits in my garage, and I have plenty of space for bacon, and soon a prosciutto, I hope.
These will get smoked up a few days after Thanksgiving. I took the whole week after off from work, so I'll have plenty of time. Thinking of adding some peach to my usual mix of cherry and corn cob pellets.
Last edited:
