Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
Still new to sausage making, but here are my pork kielbasas ready for tomorrow’s smoke. Some blowouts, but I expect it being a novice.
Also, some of the same pork shoulder marinating for tomorrow’s smoked al pastor tacos (or ‘trompo’ depending on what part of Mexico you know).
My daughter helped all along, which makes it a success already.
I’ll update with pics once it’s all done
I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).
Topped with fresh cilantro and extra sharp white cheddar.
Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.