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post #1 of 2
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I used the honey ham cure on the bacon slabs and covered them in clear wrap according to reciepe in the sausage maker catalog. the bacon come out to salty and had a very strong taste of hickory, I smoked it till the internal temp was 140 in a home built smoker. Please advise as I will have some more hogs to process. Dean

post #2 of 2

Hello dozerdean .  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  I am not your bacon guy.  Someone with know how will be along soon to offer advice.  Good luck


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