2/ Wash all the salt / sugar / black pepper / bay leaf / juniper cure off the pork bellies and weight them (53 lb after subtracting meat tub)pic.twitter.com/4GfBlWupVN
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2/ Wash all the salt / sugar / black pepper / bay leaf / juniper cure off the pork bellies and weight them (53 lb after subtracting meat tub)pic.twitter.com/4GfBlWupVN
3/ Put them in the smoker with the wood chips and a tray of water. We'll have bacon in a few hours, lads.pic.twitter.com/xfBDOqXWy3
5/ And while that was going on, I added 32 cubic feet of storage to my workshop. (Up above the garage door).pic.twitter.com/wgSIrSTOXL
6/ shelves are welded from 1" square tube, with 3/4" plywood shelf base, hung on French cleats that are lag bolted into the studs. Each is 2' deep x 4' wide, hung just a tad less than 24" down from the ceiling.
7/ Pepperoni has been curing for about two weeks. Almost done.pic.twitter.com/cvm7Or4M72
8/ Turned off smoker around 3pm. Moved meat to freezer to firm up at 4pm. Took meat from freezer to deli slicer at 11pm. We have 50+ lbs of bacon.pic.twitter.com/oRO9i6H4Qq
9/ Then, after taking two milk crates BACK down to the freezer, we tore down the deli slicer and sanitized everything.pic.twitter.com/wltFS0gRDH
10/ Damnit. With processing bacon til past midnight, I forgot to refill the wood stove. Happily, we've got oil backup, so the house is warm, but after coffee I've got to go out there with kindling and rebuild the fire.
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