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SmokeInDaEye
Guest
Man, Mike. A jar is so much smarter than a ziplock bag. Here's pix of the bacon before it went on the morning and the pork "cushions" going onto the chargriller. Haven't used that thing in a while, especially in coldish temps. Figured they'd be done much sooner but I'm almost there (bacon is about to be sliced).
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MilitantSquatter
Moderator
Please explain the dual smoker set up...
bigabyte
somebody shut me the fark up.
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Rub-A-Dub
Guest
wounder if you had enough pans and pipe if you could do a whole pig cut up.
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SmokeInDaEye
Guest
And the end result...Took a little longer than I figured but that pork cushion tastes great! Making lobster and crab omeletes with home made bacon in the morning to kick off the new year with a bang!
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SmokeInDaEye
Guest
Sorry. Thats a poor man's cold smoker I made up. The bacon (pork belly) is in the pan and a light amount of smoke is feeding into it for 6 hrs or so. We'll see what it tastes like when I fry it tomorrow...
CajunSmoker
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Bacon looks good Clint
What cure did you use and what type of smoke wood?
What cure did you use and what type of smoke wood?
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SmokeInDaEye
Guest
Bacon looks good Clint
Actually did a wet cure. About a gallon of water and 8 oz of buckboard bacon cure for 3 days. Smoked for 7 hours with hickory at a very low temp (about 78 degrees when I first checked it).
Forgot to take a picture after cooking but here's leftovers.
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