11-12-2010, 06:33 PM
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#1358
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making trails
Join Date: Jan 2009
First Name: Wes
Location: South Burbs Chicago
Posts: 547
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Re: What's in your smoker?
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Originally Posted by LostAbbott
8lbs of Bacon. This is my second pork belly. I salt cured it for 5 days down in the basement and then cherry smoked it for about 8hrs.
Plus some elk rib meat from one I shot in 2006. Never knew what to do with it so I brined it for 5 days and smoked it for about 12hrs. It is kind of a pastrami flavor so I cut it super thin and cook it up and eat it on a sandwich, pretty good stuff... I smoked it flat and rolled it for slicing.
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looks dam tasty!
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