MStoney72
Full Fledged Farker
- Joined
- Jan 8, 2012
- Location
- Osceola...
Finally got to smoke, slice, and package my BACON I've been curing. The smoke took about 5hrs @ 170 pit temp and I pulled the bellies @ 150 internal. I placed the bellies directly in the fridge after the smoke and let cool for 2 - 3 hrs, then it was ready for slicing.
Hear are some of the pics from Yesterdays adventure.
Right of the wsm and in the fridge
Sent from my PC36100 using Tapatalk 2
Hear are some of the pics from Yesterdays adventure.
Right of the wsm and in the fridge
Sent from my PC36100 using Tapatalk 2
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