Topic starter
30/03/2016 4:20 am
Finished 10 lbs of cherry smoked bacon yesterday. Food storage is going to be a problem with this one. Yummmmmy
Today I smoke corned beef and tomorrow, pastrami. I also experimented with cold smoking some slabs of pig lard. I plan to render it down the usual way and see what that does for adding flavour to cooking later.
Seriously going to need a full sized smoke house built for fall.