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Discussion in 'Pork' started by moneymike, Oct 18, 2014.
Started this project 7 days ago when I put a dry run on 20lbs of pork belly.
Needed to kill some time until the temperature dropped below 80 here in Arizona do I decided last night to brine a couple filets of salmon to hit the smoker this after noon.
Temps are in the 70's and now I'm ready to throw the bacon on the smoker. Using pecan wood chips for the smoke. I'll post more pictures in the morning.