I just wanna sit on the patio with a cool drink while the house cleans itself. But there's stuff I gotta schedule.
We bought a couple of pork bellies from two different proprietors, and a couple of full duck breasts from yet another. The idea was to cure them for bacon.
The pork bellies take about seven days on the salt. But we'd been having torturous high heat, and didn't want to smoke them (after the curing period) during red-flag weather. So we had to fine-tune our start date.
And, the duck doesn't want that much curing time, so we had to squeeze another salting date in there sometime before smoking day.
Sigh. Life is complicated.
When smoking day arrived, all systems were go. It was cool but pleasant. A touch breezy (better to carry away the smoke, but not to threaten the coals).
As with our one previous experience smoking cured pork bellies, it was easy to keep the temp at 200ºF, and the desired internal temperature of the meat (150ºF) arrived in the expected two hours... or so. Amazingly, the teeny duck breasts took about as long as the big meaty pig slabs.
We can relax now. The bacon is in the freezer (well, ho yeah we tasted some bits fried up first).
I'll get around to telling you what it tastes like. Sometime.