Smoke house time again

While watching videos from Americas Test Kitchens new book, DIY Cooking, we found a new method of smoking pork belly.  AKA: Makin' Bacon.

It is done on a kettle grill instead of our usual Cold Smoke Rube Goldberg contraption. (see:  Alto Brown Rules) It is a completely cooked product when done. The cold smoker yields smoked but still raw product.

Excuse the blurry picture.  So excited my hands were shaking!

Hopefully we will be dry enough to smoke this weekend.  Stay tuned.


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