last Friday i did a 9 pound buckboard bacon its the first one i have done in about 3-4 months i was excited and could hardly wait the 10 day for it to cure after 10 day i rinsed and soaked it for an hour and i placed it into the GOSM at 225 until the bacon temp was 140 i used a mix of apple and cherry because i was getting low on my wood supply and was to lazy to cut some more LOL i do have a bunch in the wood shed dry and seasoned wood for the smoker well here are the pics of the bacon Oh and was it good i have been eating it for 4 days now its time to make some more LOL
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0358.jpg
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0359_00.jpg
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0358.jpg
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0359_00.jpg