Smokin Montana

Discussion in 'Roll Call' started by hagar, May 4, 2016.

  1. hagar

    hagar Fire Starter

    Hello all! I have been using a Traeger Texas for about 2 years now. After having some food off a friends, I said I have got to get one. Now I smoke/grill almost every meal on it. I have a great group of friends that smoke too so its always fun to talk about their experiences too. I have done everything from cold smoking cheese, mac n cheese, veggies, brisket, ribs, boston butt, chocolate chip cookies and many other things. I wanted to try my hand at making bacon. I ran across Pop's brine recipe and whipped it up last night. Fingers crossed it turns out amazing. I look forward to the forum. Happy Smoking!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum Hagar!

    Glad to have you join us.

    I use Pop's brine recipe too, it's just too easy.

    Keep us posted on your bacon project.

    Al
     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Hagar, welcome to SMF!  Glad you are here with all your experience.  You'll fit right into the discussions.  Have fun with the bacon.  Pop's brine is a favorite and time tested recipe.   

    Personally I've never smoked pork belly because it just isn't available in my area at a price I'm willing to pay (currently it is anywhere from $4.99 to $7.99/lb).  Consequently I cure and hot smoke pork butts (buckboard bacon at $0.99/lb to $1.38/lb) and pork loins (Canadian bacon at $1.29/lb to $1.78/lb).  When finished they are fully cooked.   I always have plenty vacuum sealed in the freezer and fridge.  Makes for a quick protein meal or meal addition (soups, eggs, scrambles, sandwiches, pizzas, etc).

    Have fun and looking forward to seeing you around the forum!

    Ray
     

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