Referencing Friday's post...
Cold smoked it for about 9 hours Friday, and another 8 hours Tuesday. I obtained a pretty decent smoke patina after the two sessions, so called it done. Two thirds of it will be passed along to friends and family, with the rest put away for winter use.
Have another batch of biltong drying at present (a second post on drying biltong is in the works), will brine some pork loin for Canadian Bacon next week, and probably do another batch of belly bacon before Christmas.
Let me know if anyone is interested in a how-to post on any of the above.
Bacon....the jew's kryptonite.
Working well so far - no judenrats hanging out around the homestead past or present and hopefully future.
Outstanding!
The bacon is never done. Never. Bacon is only the beginning.
Oh man. I just made a big batch of potato salad that could have benefitted greatly by what you have. Awesome!
