Today the bacon has been curing for seven full days. I'll likely not have time to smoke it today though. Smoking won't take long to do. I'll make a foil pouch, fill it with wet hickory wood chips. Put that and the electric starter in my Big Green Egg and let it smoke away! After two hours the bacon should be smoked bacon as we all know and love except home made!
The shoot went very well yesterday. I spent around five hours prowling around the business's facility getting the best shots I could. Filmed an event, interviewed two community pillars, and got some general and specific shots to edit together. I can make this look good.
I'm confident that I'll have a happy client by the time the editing is done.
Saturday, March 06, 2010
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