Thursday, November 4, 2010

Hickory Smoked Jowl Bacon


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3 comments:

Jon in Albany said...

Bob, are you smoking these (and the pastrami) in the Bradley or do you have something else at the farm?

Bob del Grosso said...

Jon
We are not using a Bradley at the Farm. Rather we are using an inexpensive USDA approved electric smoker that we bought from Cabelas

http://goo.gl/FFfYL

Scotty said...

Oh, I lust for a Bradley, but must suffer with a barrel grill and a hotplate in the sidecar a la Alton Brown. Works pretty well. A Berkshire Ham scheduled for next week.