First Bacon in the new smokehouse

fuzzyfishin

Fire Starter

Feb 3, 2009

68

23

Randall wi

• Dec 31, 2013

• #21

 Yup; I concur, Great job

 

meat hound

Fire Starter

Jan 4, 2012

37

11

Mountain View, CA

• Jan 3, 2014

• #22

I love that you do it all from 'hoof to table'!  Raising, slaughtering, butchering, prepping, cooking, and (eventually) eating a hog is on my list for the next 2-3 years. Been doing chickens here and there, but nothing bigger yet. Thanks for the ongoing inspiration...

Bill

 

java

Smoking Fanatic

May 30, 2010

323

19

northern colorado

• Jan 3, 2014

• #23

Great job on the bacon! its gettin to be that time of year again,thanks for reminding me.

better get some bellies goin. How is pops brine, would like to try something different this year?

 

cpfitness

Fire Starter

May 5, 2013

69

16

• Jan 3, 2014

• #24

i see them all nicely packaged yet my shipment must be delayed?????   

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Jan 4, 2014

• #25

fuzzyfishin said:

 
 Yup; I concur, Great job

Click to expand...

Yea what he said!!!

 

tc fish bum

Meat Mopper

Oct 23, 2013

169

13

• Jan 5, 2014

• #26

have you ever dry cured? i love the funky tang it gets. and the fact that you could leave it in your trunk in july and it will still be ok. i am intrested in a brine cure just to try the flav difference. i just have to to it when the old man aint watching, old school ky boy.and damn set in his ways. nice job, great pics

 

mudslinger2

Fire Starter

Original poster

Thread starter

Sep 5, 2013

34

15

Blackstone Ma

• Jan 6, 2014

• #27

tc fish bum said:

 
have you ever dry cured? i love the funky tang it gets. and the fact that you could leave it in your trunk in july and it will still be ok. i am intrested in a brine cure just to try the flav difference. i just have to to it when the old man aint watching, old school ky boy.and damn set in his ways. nice job, great pics

Click to expand...

tc I have never dry cured  I am stuck on Pops brine, its a very easy recipe  and for me I won't  change a good thing. Everyone who eats my bacon says it's the best bacon they ever eaten.

 

samuel trachet

Fire Starter

Apr 9, 2011

48

10

• Jan 6, 2014

• #28

Great Job!!

 

mudslinger2

Fire Starter

Original poster

Thread starter

Sep 5, 2013

34

15

Blackstone Ma

• Jan 8, 2014

• #29

Thank you all for the great comments and encouragement.

 

backyardboss

Smoke Blower

Oct 16, 2013

122

13

Richmond Burbs, Va

• Jan 8, 2014

• #30

mudslinger2 said:

 
tc I have never dry cured  I am stuck on Pops brine, its a very easy recipe  and for me I won't  change a good thing. Everyone who eats my bacon says it's the best bacon they ever eaten.

Click to expand...

Good enough for me! Thanks for a great thread, something else to add to the "to try" list.

 

shakyleg

Fire Starter

Dec 8, 2013

30

10

Texas

• Jan 12, 2014

• #31

That looks amazing. Great job. If you ever need a taste tester I am really cheap, by that I mean free. :biggrin: