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  1. smokensweet

    Nitrate free bacon...

    ok, I saw a feature on bacon, i think on cnn, i feel like it was in the midwest kansas or something like that. Anyway, they cure thousands of pounds a month using only salt and sugar, no curing salt. 10 days stacked high in a cooler, rinsed and hung at room temp for another ten days, then cold...
  2. smokensweet

    any homebrewers have some experience?

    Ok, so i am kinda new to the whole thing of homebrewing, brewed quite a few batches, more than ten years ago probably, but i remember there being quite a lot of dregs at the bottom of the carbouy when transferring to the bottles... that being said... I am also smoking ribs, bacon, salmon...
  3. smokensweet

    Maganda Umaga, smokin' in philippines....

    Hello, sorta new to smoking, started home business making bacon and baking cakes and cookies.  Living in the philippines is difficult to source many items, but with persistence i have found the essentials at least.  I built a custom smoker/grill out of hollow blocks and tubular as well as...
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