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Old 11-23-2013, 11:14 AM   #8
Charles Brown
Got rid of the matchlight.
Join Date: 09-09-13
Location: Decatur, GA

Not making bacon. Just smoking a fresh belly. The meat has been vacuum packed with the brine / marinade. Planning on smoking it tomorrow morning, cooling it, and then searing it to give it some crisp while serving it over grits.

I'll flip a coin between 150* and 165*.

Other input is still appreciated.

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