Got the 15 lbs of buckboard bacon (pork butts) into the smoker,2 layers......



15 hours of smoke,then 2 hours in freezer to firm up for slicing on electric slicer (Hobart model 110,late 1930's,early 1940's deli model,found on craigslist for about 120 bucks IIRC)

Got bacon ends, regular looking style bacon slices,and Canadian bacon style slices









Most of it packaged up,I just use regular ziplocks as it wont last more than 6 weeks or so before we eat it all.Got 18 bags bacon and 2 of bacon ends.




Home grown tomatoes,homemade bacon,gotta love it!