Yesterday was the day! Inmate Brian came over after work and together we pulled all the pork out of the cooler, washed all the salt off, and then hauled all the bacon to be over to the smoke house. Miguel started us a fire in the smoke box and Brian and I fiddled and fussed with the smoker till we got the temperature and smoke as good as we knew to do it.
Three hours of smoking over oak and everything went back into the cooler. Once I get done with my next too do I will come back and get everything ready for packaging and freezing. This morning though, its time for a test piece of bacon.
And now for the most important part. The taste.
The verdict? Too salty, but mighty fine otherwise.