It's a great smoking Sunday!

[tnlyne]

So, my father in law brought over my 1/2 a pig that we had butchered and cut on friday. I swear I now have what must be nearly 80-90 pounds of future smoking fun. There will be ham, chops, tenderloins, roasts, ribs, and bacon, etc... The pork belly has been on my todo list for smoked bacon for a while now. So, I'll start the process of preparing it later today. This could be how I do pork in my future. $150 got me all the pork and it was cut and wrapped! I love living in the grain (er pork) belt.

In addition to the pork goodness I currently have some ABT's, bacon wrapped asparagus, eggs, and brats being smoked for dinner. I'm doing them in 2 chunks of cherry with a few apple chips to get things started. They will be on for ~3 hrs @ 232 degrees. I'll attached some photos soon...

 

[jcboxlot]

Bacon, asparagus, I'm interested in how that turns out!

Two hours usually does me for bacon in the SI, but let us know!

 

[gregbooras]

Nice to see you are starting with some veggies!

But I am really looking forward to the future smokes of the rest of the hog!

Greg

 

[slojoe]

I like the stickers and such on your cooker, where you find those?

 

[tnlyne]

Well, the asparagus is better on the grill. 2 hours would probably have been near enough for the bacon. I think I also used too much wood for smoke. The ABT's were great.

I got the stickers on ebay. They came from Greece I think.

 

[tnlyne]

I like the stickers and such on your cooker, where you find those?

Here's the post I made showing all of them...
http://smokinitforums.com/index.php?topic=3106.msg23807#msg23807