One of those days that makes the house smell great.
You start with a side of pork belly that weights in at 11lbs and a couple pork tender loins.
Mix up some curing brine https://www.smokingmeatforums.com/threads/pops-curing-brine.306181/
Give it some time in the fridge.
Then a few hours (8-12) over 2 days in the smoker
You get this:
Then about an hour with the slicer
You end up with 9lbs of bacon and 2.5 of Canadian bacon. Now just need a hot pan and some biscuits...
You start with a side of pork belly that weights in at 11lbs and a couple pork tender loins.
Mix up some curing brine https://www.smokingmeatforums.com/threads/pops-curing-brine.306181/
Give it some time in the fridge.
Then a few hours (8-12) over 2 days in the smoker
You get this:
Then about an hour with the slicer
You end up with 9lbs of bacon and 2.5 of Canadian bacon. Now just need a hot pan and some biscuits...