eye-of-round then bacon

g-o

I had a nice eye-of-round roast that has been bugging me for a couple of days so I put it on this morning and took it off after about 3hrs.
Nicely smoked and well done, so I drove it to the local store and the meat guy put it on his slicer and shaved it for me. Piled high on a fresh bun, slice of onion, tomato and cheese and horseradish. Need I say more? Now I've got a slab of fresh pork belly on (220 with lots of hickory smoke) Bacon, Bacon. Gord

Spin

g-o,[p]I cure and smoke pork bellies each Fall and have often considered the possibility of smoking, then curing. I cure (in a 50/50 mix of honey and kosher salt) and the smoke lightly. Does the curing process draw out the smoke flavor with the moisture?[p]Spin[p]

g-o

Spin, I can't answer that, never did it. I'm just smokin, no cure. Gord

Bama Fire

g-o,
MMMMMMMMMMMmmmmmmmmmmmmmm. bacon. Nature's perfect food.[p]Bama fire