August 3, 2009

-didn't do much today except made my second attempt at cold-smoking my bacon..success
-one box is where the hot plate applies heat to the wood chips to make them smoke up, and a fan blows the hot smoke through some metal tubing where it gradually cools off, and goes into the second box where the slab of side pork that has been cured for 8 days sits on a rack
-grilled up some rosemary and lemon chicken for dinner, as well as some rainbow trout









At the end of the day, what matters is I know how to make bacon, time to make 20 pounds of it now!