Rinsing my bacon b4 I throw it on the smoker then heading down to the restaurant depot to pick up some brisket for corned beef and pastrami. Will be bringing by dinner :rockin:
I mentioned it yesterday and finished it up last night about Midnight. Figured I should at least post picts of the end product . . .
Started out as a skin on pork belly with ribs from the local Vietnamese grocery. Used a brown sugar and maple cure, cold smoked it for 12 hours with hickory, finished it in the oven @200 until the meat was 160 then chilled over night. Turned out fantastic!