Huh? What?
is one Smokin' Farker
- Joined
- Oct 24, 2014
- Location
- Arizona
Started the day firing up the smoker, so to speak, to cold-smoke the bacon I cured.
Pre-smoke bacon...
Dirty Chai
Chipotle Morita/Cayenne
Cold-smoking...
Post smoke bacon, ready to be vacuum packed.
It gets vacuum-packed and goes in the fridge for the next week to give the smoke and flavors time to meld.
After this I reset the smoker to do ribs at 225. They'll be done about 4:30.
Pre-smoke bacon...
Dirty Chai
Chipotle Morita/Cayenne
Cold-smoking...
Post smoke bacon, ready to be vacuum packed.
It gets vacuum-packed and goes in the fridge for the next week to give the smoke and flavors time to meld.
After this I reset the smoker to do ribs at 225. They'll be done about 4:30.