G'day All!
Here are some pictures from my "Porktastic Adventures in Bacon Making". (Sorry for the giant pics...can't resize on the fly, it seems)
Highlights: I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat. Mwahahaha!
Lowlights: This batch was very salty.
The full story is detailed over 3 blog posts found here:
Part 1 - http://www.eatapedia.com/?p=593
Part 2 - http://www.eatapedia.com/?p=616
Conclusion - http://www.eatapedia.com/?p=629
I started with two pork bellies:
Cured them and put them in the fridge for 7 days:
Rinsed them off and put them in my FrankenTraeger:
Sliced them up and fried me up some bacon!
Here are some pictures from my "Porktastic Adventures in Bacon Making". (Sorry for the giant pics...can't resize on the fly, it seems)
Highlights: I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat. Mwahahaha!
Lowlights: This batch was very salty.
The full story is detailed over 3 blog posts found here:
Part 1 - http://www.eatapedia.com/?p=593
Part 2 - http://www.eatapedia.com/?p=616
Conclusion - http://www.eatapedia.com/?p=629
I started with two pork bellies:
Cured them and put them in the fridge for 7 days:
Rinsed them off and put them in my FrankenTraeger:
Sliced them up and fried me up some bacon!
