Sat Apr 9 Back Bacon
6 hours, 55 minutes
Dry brined pork loin (14 days)
Cold smoke 1 hour -smoke tube, applet chips and apple pellets
hot smoke 180 until 145 -Furtado Farms apple pellets
Shotgun Shells
Bacon wrapped Pickles
Back Bacon on with smoke tube only
145°F
Added Shotgun Shells, bacon wrapped pickles and Spam
225°F
