martyleach
Quintessential Chatty Farker
- Joined
- Dec 18, 2010
- Location
- Pleasanton, Ca
I did cold smoked salmon (Nova Lox per Thirdeye) on Thursday, Smoked Gouda, Smoked Pastrami (in my cold smoker for 6 hours) and then today I smoked 2 small cured pork bellys in the cold smoker for 6 hours then fried them up. Monday I am making a smoked lamb Osso Buco meal.