I did not even think to do that.Unity said:Looks great, GH.
Did you weigh the finished product to compare with the 18-lb starting weight?
--John
I don't know how to link the original post but it was under "What to do with porkbelly?" in this section. The recipe I used called for internal 150* so I could not cold smoke it. I think it is considered a 2 part cook. Once to cure and then cooking it to finish in the pan later.bigwheel said:Looks great. Now did we get a recipe for this project? For some reason I had the idear bacon was normally cold smoked. Guessing there is mo than one way to skin a cat or something of that nature. Straighten up my thinking here. Thanks.
bigwheel
Unity said:Looks great, GH.
Did you weigh the finished product to compare with the 18-lb starting weight?
--John