A little projekt I have been tinkering with. A while back I read about some one making home made bacon. If he could, I could - I thought. The meat was cured with two different kinds of salt in 4 days. Then cold smoked for 36 hours in the Weber grill. The latter part was a bit difficult because the embers in the wood chips kept going out. The result: Very salty but nice. It was fun, so I will try it again sometime.
1 comment:
you are truly an adventurer! :)
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