Found whole pork legs (hams) for $0.69 a p0und so I picked up two.  I love pork and keep finding new uses for it.  After trimming I roasted the bones to see how much meat I could get from what was left, just like the pork shoulders I picked up last month.  Except this time I remembered to take pictures.

This time around I seasoned the bones with salt and pepper and added a small amount of pork stock to the bottom of the pan.  After about two hours I flipped …

I took advantage of the freezing weather to cold smoke my latest batch of bacon.  Until now I’ve been hot smoking it: working with a temperature of 200 degrees Fahrenheit in my Big Green Egg I smoked the bacon for about four hours until it’s internal temperature reached 150 degrees.
With the Weber Smokey Mountain I can maintain smoke indefinitely and keep the bacon’s internal temperature to around 100 degrees.  I smoked this batch with sugar maple charcoal and maple chunks for six hours.

The texture of the finished product was a …