I have a nice pork belly thats been curing, and plan on smoking it in a few days. I've never done this before but I'm really looking forward to eating some real bacon and maybe trying 1 chunk extra spicy. BTW, I have hickory and apple wood for this batch
Does anyone have any experience with bacon(smoked or not) other than eating it? I've done a lot of reading and it sounds simple enough but any help would be appreciated.
Does anyone have any experience with bacon(smoked or not) other than eating it? I've done a lot of reading and it sounds simple enough but any help would be appreciated.