Geir Widar
TVWBB Wizard
I have not posted much lately, and there are several reasons. One reason is that I use my Webers less during winter, there is so much other food to make as well. It's dark here at three o'clock, difficult to take pictures and so on.
Enough said, and on to the Bacon for Christmas
Nine pounds of ribs, here is a couple of pieces, dry cured as usual, Snake method at 150 degrees for about six hours, smoked over apple tree chunks I have cut from the trees in my garden.
Partly sliced:
And a close- up to end it all:
Nothing new, but I hope you enjoy the pictures despite of this.
As always, thank you for your time.
Enough said, and on to the Bacon for Christmas
Nine pounds of ribs, here is a couple of pieces, dry cured as usual, Snake method at 150 degrees for about six hours, smoked over apple tree chunks I have cut from the trees in my garden.
Partly sliced:
And a close- up to end it all:
Nothing new, but I hope you enjoy the pictures despite of this.
As always, thank you for your time.
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