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.
Hopefully we will be dry enough to smoke this weekend. Stay tuned.
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.
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| Excuse the blurry picture. So excited my hands were shaking! |
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