Good weekend: I made 9 pounds of freshly smoked bacon (wet brined i

Good weekend: I made 9 pounds of freshly smoked bacon (wet brined in apple cider, molasses and salt, cold smoked 10 hours on apple and cherry wood) and 70+ eggs pickling (apple cider vinegar, my own pickling spices: tonight the 3 pounds of habaneros are going in), 2 pounds of smoked aged cheddar and 2 pounds of Monterey Jack, both cut in 3/8-1/2 inch cubes and smoked 2, 3 hours on apple wood.

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