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Old 02-21-2021, 03:02 PM   #16
Ten Point
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Join Date: May 2011
Location: Arlington/Texoma
Hunt In: Colemane, OK / Hagermann when lucky

Originally Posted by Slick8 View Post
I've been toying with this for a while now. Looking good on your end.

I've bought the HEB trimmed pork bellies to smoke for snacks during BBQ cooks. They're great and ready to cook.

I've read a little about it and it seems most hot smoke.

Any idea why most prefer hot smoke?

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Fear of botulism. Hope I spelled that right. The cure helps but it's not 100%. I've been making sausage for a long time so I felt comfortable with it. If I'm still making bacon as the weather warms, I'll do some hot smoke too.
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