[LostAbbott]

Just smoked 9lbs of bacon for about 6hrs(cold smoke), and about 3 lbs of elk rib meat that I decided to call a roll roast when I butchered the beast(it was a really thin piece of meat). Brined for 5 days in Porter salt and pepper then 10hrs of smoking time I rolled it back up dropped it in the freezer for 2hrs and sliced super thin pieces... Then fry it up with a little bacon fat(elk has no fat of its own) and enjoy on a sandwich. Both cherry smoked, will have pix up soon.