Bacon 36# 3 recipes better than tv Tatonka, pepper

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

One more belly. Sausage makers on both. Added more brown sugar and Agave amber nectar on right. Great Valentines gift guys.lol. Anywho we'll see.
32.gif
 

Colors are hard to tell. They smell great, when I open the beer fridge. Was gonna slice tonight, but forgot to tell bride to put in freezer before got home. Rather do it on her school night, just want to slice off some and eat it raw lokks and smells so good
 

Sausage makers brown sugar country ham cure. Thinking top isjust cure and bottom is added brown sugar plus Agave necter and it is frozen a little longer, so slices came out like a slab of stone, never lost shape. Soaked for an hr. after fry test. Still alittle salty.... but hey.
 
Oh at least 24 hrs. on hickory. Swear yhe AMNPS after 20 hrs. had just gone out still cinders when dumped in the a.m. Had 5 hrs. on first row last checked before bed. First time on that one. Hickory
 
Man them were some good bellys. People don't know what there missin with yhat much meat. Totally different.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky