The bacon

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Pumbaa

I prefer 23383
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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 . . .

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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!
 
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...

I saw Bobby Flay fill the water bowl with ice. Granted, that was for a quick cold smoke of something (can't remember what).

With how popular WSM's are, I'm sure there's ways...
 
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