[OldCootHillbilly]

Smoked up a bunch a mahogany shoulder bacon fer orders taday, Here be a cute little one:

After cure an ready ta smoke.

All smoked up an coolin, next we slice.

 

[UncleJoe]

All smoked up an coolin, next we slice.

Then you start shipping out samples to all your good friends here at PS.

 

[jungatheart]

Then you start shipping out samples to all your good friends here at PS.

Hear, hear. Never too much bacon.

 

[mdprepper]

Let me know when you want my address for my delivery!!!!

 

[kyfarmer]

Package and send ta BR459 kyfarmers house lol. Dang that looks gooood!

 

[HozayBuck]

OMG!!! you eat "dead pig"???? what would PETA say?... pass me some!!

 

[OldCootHillbilly]

OMG!!! you eat "dead pig"???? what would PETA say?... pass me some!!

There be a sayin amongst pitmasters-PETA = People Eatin Tastey Animals!

 

[Emerald]

Looks mighty tasty! lot like the buckboard bacon and the VAM that I have made before.
Now I want to make some for Christmas morning--wonder if the hub's would dig out a nice venison roast from the freezer for me to brine and smoke?

 

[Riverdale]

How and what did you smoke it over?

(How, smokehouse, UDS, ????? What hickory, apple, cherry, pecan?????)

 

[OldCootHillbilly]

I built a custom smoker outa a very old fridge, just fer smokin bacon, sausage an cheese.

I use hickory wood chips in a smoke generator, it doesn't add any heat ta the smoker so the temps be easier ta control.

 

[brucehylton]

Cold smoking creates fish and meats with superb flavor.