After waiting the 7 days for the meat to cure, today I got to smoke it, the last step to making bacon. Not wanting to tend a grill with temperatures in the lower single digits, I decided to try it in the stove. I'd say, given the fact that I stayed warm, that it worked well.
Smoking supplies - check!
Ready to go into the oven
Freshly cool-smoked
Nom nom nom
We did not eat all of it right away.
