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.
Referencing Friday's [post...](https://poal.co/s/OCHOdePOAL/735634)
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.
