After a week of curing, they were smoked with apple and hickory. Man, I love hickory. For some reason, this batch of smoking produced an unusually gorgeous color and aroma. The pork belly is awesome as always. The jowl is thicker, and the fat seems denser. So far, very pleased. The calf moose belly was perhaps the breakthrough of the bunch. Oddly, it reminded me of smoked salmon. Strange. But it made me want to eat it diced in a cream sauce with pasta. It has the wonderful cured and smoky flavor of bacon, just no fat. I’ve got some R&D to do with cured and smoked game meats, apparently.
Need to buy someone a Christmas present yet? Buy them this book. Then invite yourself over lots.