Cured and smoked a little bacon, 50 pounds or so

[pentail]

EQ cured for 9 days. Cold smoked in the smokehouse over hickory, apple and a bit of oak off and on for 7 days.

 

[pentail]

 

[Pointpuller]

Wow!! Blown away by that awesomeness.

 

[KYT]

I've slobbered all over my key board.

 

[ptbrauch]

50 lbs sounds like enough to share. At least with the first person to suggest it. ;-)

 

[Dark Cloud]

If it's not already done,you need to patent that smoke house.Meat looks great

 

[otooledan2525]

What kind of meat is that?


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[pentail]

What kind of meat is that?


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Cured pork belly

 

[otooledan2525]

Looks Awesome!

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[RackedUP]

That bacon looks great but I am fascinated by that smokehouse.

 

[EKYridgerunner]

If it's not already done,you need to patent that smoke house.Meat looks great

Agreed.

.....

 

[davers]

Nice looking Smoke House & Bacon, Pentail.

 

[kyoutdoorsman]

Can you over smoke. So once you start smoking and it's hanging up. Do you leave it hanging 5 to 6 days while you aren't smoking, what kind of wood did you use to build the smoker

 

[aceoky]

Oh yeah, that looks amazing!

 

[pentail]

Can you over smoke. So once you start smoking and it's hanging up. Do you leave it hanging 5 to 6 days while you aren't smoking, what kind of wood did you use to build the smoker

Probably, but it would be tough to over smoke unless you just poured it to it 24/7. We let this hang 7 days and probably smoked 5 of those. The smokehouse is poplar