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.
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Discussions about Food Storage
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