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  1. landcruzr

    need some help with bacon please

    So I have the bellies sitting in the fridge for the next week. and would like some info on the cold smoking process. If Im reading correctly, I want to keep temps under 100? That shouldnt be a problem since the latest day time highs are in the teens lately.. Im using an MES.. what IT am I aiming...
  2. landcruzr

    Newbie makin' bacon

    So, last night my 12 yr old son and I put together 10 lbs of pork belly. We used a mix of salt, brown sugar, maple syrup, and insta-cure. also a touch of black pepper, cinnamon, and cayenne. Rubbed it liberally over the meat, and stuck in the fridge for the next week or so....Will try to figure...
  3. landcruzr

    Planning ahead, looking for suggestions

    Hi all, New to forum, and this is my first post. I currently use a masterbuilt electric smoker, but have gotten frustrated enough with its size to build a small smoke house. My build will be wooden, approximately 3'6"wide x 2'6"deep x 6'tall. The plan is to use 2x4 framing, on its side so that I...
  4. landcruzr

    Amateur smoker, new to forum

    Hi, new to forum. Living in Connecticut, and have been smoking meats for approximately 3 years here and there....mostly beef and pork, with an occassional bird dropped in the smoker. To date, I have only used a Masterbuilt electic smoker. Im very happy with my results, however during this time...
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