Quote:
Originally Posted by aSSian
bacon  |
Gonna get a side of bacon at the butchers the day I get home and slice it myself then do a quick cure in honey, a lil kosher salt, and alot of black pepper. Let it sit in the fridge the rest of the day Friday and Saturday, smoke then smoke it on Sunday with some Spare ribs. Make some homemade garlic mashed taters, steamed corn on the cob, and some black eyed peas.