Today’s Project

Today, I am playing with the smoker. I have fresh jalapeno peppers and a piece of pork belly.

Jalapeno peppers. I cut the tops off, then put them on skewers and lightly salted them. I cut the tops to allow smoke to reach the inside, the skewers are to keep them open, and easier handling. I will smoke the for about an hour at 280 F. Then I will reduce the temperature while I smoke the pork belly. When the are done, I with pack them in mason jars cover them with oil and freeze them

Pork Belly. I rubbed the belly with salt and my bbq rub. I will smoke it for about 2 hour without heat. Once done, it will go to the fridge until I need it.

The rub recipe is posted in the spices section