Smoking Heart and Bacon

KevinBacon, Charcuterie, Cooking w/ Fire, Dry Cured Meats, From Local Farms, From the Cellar, Heart, Peck N Berry Acres, Pork, Smoking w/ Fire5 Comments

I had been thinking of cold smoking my piece of curing elk heart, and then ‘Meat Smoking and Smokehouse Design‘ arrived from the library. Inspiring book. No question I was going to give it a go after reading all kinds of cool ideas on how to cold smoke. It’d only been curing a couple days, but I had some bacon … Read More