I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess

@dave-in-az interesting post. Thanks for sharing

@pepperettes said in Bacon: That’s why I keep my pork inside so it doesn’t freeze and fall off. Soo looking forward to the non freezing nights, so I can start smoking! We are upon them now and I pray they last!!

Good to hear Thanks for input.

@garry-tarpley Sounds like you let them soak for 2 beers.

That is a great looking outside cooking station

@garry-tarpley man that looks great

I saw that, thankfully the deer processor I use for some things makes some goods ones at well below sketchy parking lot prices!