I cure and smoke my own. If there's interest, I'll document how I do it and hopefully get tips and tricks from others. I'd hate to make a huge thread nobody cares to read so please like or comment if interested. Well I'll start with....... 38.4lbs of bellys skin on cause cracklins are way too good. that's a hunk a meat ;) and thawing. Most of this wont be near as exciting as it looks lol.
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