Please remove

[PerazziMx14]

Please remove

 

[SmokyMose]

Well its cold outside and the garage makes a great place to hang meats to air dry and/or rest. Garage has been running between 37* and 42* and the rail for the garage door makes a good place to hang so the pup can't reach.

Jowls and 6 lbs of belly bacon (drying in the fridge) will start on smoke either tomorrow or Friday.

2 larger jowls are black forest maple seasoned the 3 smaller are brown/maple sugar and black pepper seasoned.

The finished bacon was started 34 days ago and came off the smoke last Sunday and will stay hanging for another 2 or 3 days. Its actually 1/3 of a 12 pounder. The rest was portioned and vac packed yesterday. I'm letting the other hang longer for testing purposes.

Man that bacon is pretty! Those hangers look a lot like "sign hooks". Are you involved with the trade show industry?

 

[PerazziMx14]

Please remove