![20 pounds going into the smoker shortly [3264x2448 - 919KB]](https://pic8.co/sh/Gkl2Hx.jpg){kind=link}
Been curing (salt, pepper and a touch of nitrite) for 2 weeks in the refrigerator - this is it prior to cold smoking. I hit it with a boatload more pepper then set it out on racks overnight on the back porch to air dry and form a pellicle. Will get 16 to 24 hours of thin wispy smoke over 2 or 3 smoking sessions with a couple days of refrigerated hang time in between.
Been curing (salt, pepper and a touch of nitrite) for 2 weeks in the refrigerator - this is it prior to cold smoking. I hit it with a boatload more pepper then set it out on racks overnight on the back porch to air dry and form a pellicle. Will get 16 to 24 hours of thin wispy smoke over 2 or 3 smoking sessions with a couple days of refrigerated hang time in between.