8lbs of Bacon. This is my second pork belly. I salt cured it for 5 days down in the basement and then cherry smoked it for about 8hrs.
Plus some elk rib meat from one I shot in 2006. Never knew what to do with it so I brined it for 5 days and smoked it for about 12hrs. It is kind of a pastrami flavor so I cut it super thin and cook it up and eat it on a sandwich, pretty good stuff... I smoked it flat and rolled it for slicing.
