mowin
New member
It's bacon time..... picked up four pork bellies from the local smoke house yesterday. Doing one for now, as it's my first stab a bacon. Trimed and cut in thirds to fit in the fridge easer. Rubbed and in bags for a 10 day cure. I'll smoke with apple for 8-10 hrs, then test. If it's not smokey enough, I'll give 'em another round of smoke... it's gonna be a looong 10 days..:gaah:
So... What time is Supper on November 4th?? :2thumbs:
