Today I'll be smoking bacon and ham. These are from the hogs I helped to butcher at the workshop last month. These have been in either dry rub brine (bacon) or liquid brine (hams). At the moment, they are all laid out on the counter on cooling racks drying under a fan.
I'll be using a combination of pecan, hickory, and cherry woods to smoke today. First time using this combination but it sounds great as far as qualities of the smoke.
Also today, I'm making sweet pickle relish, bread and butter pickles, and canning carrots.