The last 20# of bacon for the season went into the freezer, tonight. I've run out of time; my work is cranking until August or so, so my prime BBQ season is probably the inverse of most here, being fall and winter. The Canadian bacon is on the smoker right now, the last of the season. I'll try to squeeze in some more cures if I can, but I hate feeling so pressed for time while I'm doing it; kinda takes the fun out of it for me.
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