- Jul 24, 2020
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Hi, been smoking a while, grew up on a farm butchering our own meat and processing our game but came to smoking more recently and have gotten into making bacon even more recently. Here’s pics of my first to batches and the 20lbs I have curing in the fridge which should be ready to smoke next Tuesday. Love to hear any tips you may have. The second pic is buckboard bacon and in the fridge is 8lbs of belly and 12lbs of shoulder.
smokem
smokem