Smoking bacon

First job this morning was to retrieve the cured loin from the workshop, unwrap it, and hang it up in my tea chest smoker. 

I then filled the smoke generator with sawdust, lit it, and checked to ensure that it was producing a gentle stream of smoke. I closed up the smoker and left it in the carport to work its magic. 

The little smoke generator is amazingly efficient, and should continue to produce smoke for the next twelve or fourteen hours. I needed to do nothing further, apart from checking occasionally for a trickle of smoke coming from the smoker.

My only other activity was to take a walk with Hobson and TB in the afternoon.