joshcary
Full Fledged Farker
- Joined
- Mar 5, 2013
- Location
- Wichita, KS
Put some smoke on 10.5 lbs. of cured pork belly (simple salt and brown sugar cure) for 5 hours on Wednesday.
I used hickory pellets on a Yoder Smokers YS640 at 170º. I haven't dumped the pics from this morning when we fried up a few test strips, but I'll post them once I do!
Edit: Added pic of a few thick cut strips on a YS640 with griddle insert. Charred them up a bit as I was setting up for a video shoot today. :doh:
I used hickory pellets on a Yoder Smokers YS640 at 170º. I haven't dumped the pics from this morning when we fried up a few test strips, but I'll post them once I do!
Edit: Added pic of a few thick cut strips on a YS640 with griddle insert. Charred them up a bit as I was setting up for a video shoot today. :doh:
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