Pepper-Rum bacon after curing for ten days. Ready for smoking with peach wood.
After smoking for three hours. Now it gets vacuum packed and goes into the freezer for a week.
Sixteen pounds of boneless rib roast ready for smoking.
Larger roast after smoking for an hour. Pulled, vacuum packed and into the freezer. The next time I know we have guests coming, I can thaw it and re-smoke it, or cut it into steaks for the grill.