P. Mack
TVWBB Fan
The second of two bellies that we got from our friends at Gaier Farms, we ate the first one fresh. This
one came off a small cull pig, hence the smallish side. Best part was the price, nada, zip, zero, FREE.
I did three different flavors regular, four pepper and brown sugar cinnamon. It was smoked at 140-
150 at the grate with apple and sugar maple. I prefer a cooler longer smoke, for a more pronounced
smoke flavor. I usually use my woodshed smoker to do bacon, but I built it at our place up north and
wanted to give this a try on the kettle. I would not hasitate to do it again, it came out superb with really
nice flavor.
Just put on, ready for a long smoke.
Half way through.
Done, pulled at 140. Sealed in zip locks, ice bathed for a quick cool down.
A sample of each, the rest was sealed and put the the chest freezer.
Thanks for looking, Mack
one came off a small cull pig, hence the smallish side. Best part was the price, nada, zip, zero, FREE.
I did three different flavors regular, four pepper and brown sugar cinnamon. It was smoked at 140-
150 at the grate with apple and sugar maple. I prefer a cooler longer smoke, for a more pronounced
smoke flavor. I usually use my woodshed smoker to do bacon, but I built it at our place up north and
wanted to give this a try on the kettle. I would not hasitate to do it again, it came out superb with really
nice flavor.
Just put on, ready for a long smoke.
Half way through.
Done, pulled at 140. Sealed in zip locks, ice bathed for a quick cool down.
A sample of each, the rest was sealed and put the the chest freezer.
Thanks for looking, Mack
