Greetings
I hope everyone is staying safe. Just sharing a few pics of some hocks and backbacon I smoked last week. Both the hocks and a whole loin in a five gallon bucket for about 3 weeks in Pops Brine. The hocks make the best bean soup, and I usually get four meals per hock per batch, couple of freshly made and rest in the freezer for a lazy dinner night. The backbacon was dried in fridge after taken out of the brine for a day and coated with some blackpepper and a bit of garlic powder. I have to get a new river country controller, since i had my fridge smoker a little too close to my furnace vent and condensation caused a nice little electrical storm and blew out one of the contacts halfway through the hocks. I looked through my box of camping gear and was able to finish with the controller from my old electric skillet. It is not perfect but it worked in a pinch. Both batches pulled at 140F.
I hope everyone is staying safe. Just sharing a few pics of some hocks and backbacon I smoked last week. Both the hocks and a whole loin in a five gallon bucket for about 3 weeks in Pops Brine. The hocks make the best bean soup, and I usually get four meals per hock per batch, couple of freshly made and rest in the freezer for a lazy dinner night. The backbacon was dried in fridge after taken out of the brine for a day and coated with some blackpepper and a bit of garlic powder. I have to get a new river country controller, since i had my fridge smoker a little too close to my furnace vent and condensation caused a nice little electrical storm and blew out one of the contacts halfway through the hocks. I looked through my box of camping gear and was able to finish with the controller from my old electric skillet. It is not perfect but it worked in a pinch. Both batches pulled at 140F.