Photo of the process of soaking meat forgot to do. Brisket soaked in brine from water, salt sugar and spices for 7 days, put under the press. We are preparing 6 servings (yourself and all close relatives). Smokehouse we improvised. Great tank and connected pipe length of 5 meters and the furnace. Its part of the work I did - I soaked the brisket, then the male thing - "Smoking"

Bacon hung on the hook and hung on the bars. Smoker cover. Smoked alder sawdust. The smoke coming through the pipe, not very hot, because the pipe is long and the Smoking occurs in a cold way. In total are smoked for 24 hours.

Periodically open the lid and check the process of Smoking.

You can get a piece of brisket after 12 hours and cut a piece to sample to see the color of the meat when cut. At night, leave it in the smoker.

The finished bacon is well cooled and you can call the hotel.