I've got my first batch of bacon curing in the refrigerator. Started small as it's my first time -- 6 lbs. I wonder if anyone has a recommendation for smoking in either a WSM (I just got one!), or MES. A friend of mine has an MES, and would let me use it. I'm thinking the MES may be easier to control temps, so if you have any thoughts, please chime in -- I'd appreciate the input.
Took pics of the curing process, Ill post QView when it's all done.
By the way -- I have a local source of pork bellies -- they were selling for $2.39 a lb -- can someone give me an idea on how that compares? Good price or not?
Thanks!~
Took pics of the curing process, Ill post QView when it's all done.
By the way -- I have a local source of pork bellies -- they were selling for $2.39 a lb -- can someone give me an idea on how that compares? Good price or not?
Thanks!~