This weekend was Part 2 of our pork workshop. We dispatched the - TopicsExpress

This weekend was Part 2 of our pork workshop. We dispatched the last five piglets on Saturday and today we processed the meat, made sausage, wrapped roasts and ate heartily with great company. Part of the program was to smoke bacon. Over the last 2 weeks I have been creating a smoker using bits and pieces from information gleaned on the ever expanding internet. I was able to build a really interesting smoker and with the help of two acquaintances, set it up and successfully smoke 6 racks of bacon. Two weeks of curing and then the smoking process. Oh my goodness. Mouthwatering, maple smokiness. Melt in your mouth breakfast bacon. Thank you to all who have participated in this experience.

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