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.
Discussions about Food Storage
1 post • Page 1 of 1
Who is online
Users browsing this forum: No registered users and 1 guest