It was long 10 days…..and today we are enjoying this nectar of Gods.
Berkshire pork belly was wet cured for 10 days and smoked today at 180F using apple pellets.
It is resting on stove top for now. But we were impatient and one square is almost gone now.
Later on I will vacuum seal these and into freezer.
Should last us for 2-3 weeks. I hope
Props to AS300 smoker. Another set it and forget it session.
Decided not to clog the forum and posting these beauties here. They were ready a little later. Same method of curing and smoking.
Canadian bacon
Berkshire pork belly was wet cured for 10 days and smoked today at 180F using apple pellets.
It is resting on stove top for now. But we were impatient and one square is almost gone now.
Later on I will vacuum seal these and into freezer.
Should last us for 2-3 weeks. I hope
Props to AS300 smoker. Another set it and forget it session.
Decided not to clog the forum and posting these beauties here. They were ready a little later. Same method of curing and smoking.
Canadian bacon
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