I'll update this as I go along today.

Bacon pork after 13 day soak in cure.It has formed the pellicle,fancy for dried a bit and surface sticky so smoke sticks better




I will smoke in this electric smoker,from Lowes,less than a hundred bucks.You can cook roasts,sausages,ribs,chicken on this thing,set temp and good to go.Not a high temp grill,gets up to around 350F or so.




Now I pack the Amaze-n-smoker (smoke generator) with hickory sawdust.Just pack it,light one end and forget it,should do the full 15 hours of cold smoke planned today,no added heat.Ambient temp 45F today.
The smoker is about 50 bucks online.Makes smoking foolproof.




Meat loaded on 2 trays.....away we go!




8 hrs in,taking on some color




12 hours in,going to do 2 more hrs.Ambient temp 35F.



Had to add a little more dust to smoker