The smolder is what I will focus on. I won't fret on 90 F for a few hours. then rest in the 54 F chamber overnight and repeat.
I think Texas bacon will soon be available. ;P
Cold smoked bacon and sun tans
16 posts
• Page 2 of 2 • 1, 2
16 posts
• Page 2 of 2 • 1, 2
Return to Sausage Making Techniques
Who is online
Users browsing this forum: No registered users and 11 guests