My first attempt

slowguy

Newbie

Original poster

Dec 22, 2014

12

10

• Jan 9, 2015

• #1

Rubbed them down with dry rub cure and let it go for seven days. Rinsed dried and been smoking for 5 hours over Apple and cherry I'm going to let it go for about 2 more hours then cool down and wait to slice. Can't wait to give it a try.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 11, 2015

• #2

Looks good. Nice looking smoker.

Happy smoken.

David

 

crankybuzzard

Smoking Guru

OTBS Member

SMF Premier Member

Jan 4, 2014

5,611

2,935

Montague County, TX

• Jan 11, 2015

• #3

First attempt and you did an entire case? Man after my own heart!

7 days may have been a bit short, but looking forward to the end results!

Did you do a fry test sample?

 

slowguy

Newbie

Original poster

Thread starter

Dec 22, 2014

12

10

• Jan 11, 2015

• #4

me and a buddy started butchering our own poohs a couple years ago and we decided this year to build a smokehouse and try our hand at bacon so this the bellies from 3 pigs and our jowl as well. We didng test fry and prob should have. We used a cure purchased from local processing supply store slicing today so taste test will happen tonight

 

slowguy

Newbie

Original poster

Thread starter

Dec 22, 2014

12

10

• Jan 11, 2015

• #5

Pigs sorry not poohs

 

chilefarmer

Meat Mopper

Apr 16, 2012

263

21

Jacksonville, Texas

• Jan 11, 2015

• #6

I see smoke and bacon, so it has to be good. Awaiting results. CF

 

crankybuzzard

Smoking Guru

OTBS Member

SMF Premier Member

Jan 4, 2014

5,611

2,935

Montague County, TX

• Jan 11, 2015

• #7

slowguy said:

me and a buddy started butchering our own poohs a couple years ago and we decided this year to build a smokehouse and try our hand at bacon so this the bellies from 3 pigs and our jowl as well. We didng test fry and prob should have. We used a cure purchased from local processing supply store slicing today so taste test will happen tonight

Click to expand...

That makes this even more special! Can't wait to see the results!

Watch them poohs, they bite. :biggrin:

 

blue hill

Newbie

Jan 10, 2015

29

10

Saskatchewan, Canada

• Jan 11, 2015

• #8

You are at where I hope to be in a few months. Looks awesome.

 

slowguy

Newbie

Original poster

Thread starter

Dec 22, 2014

12

10

• Jan 11, 2015

• #9

Couldn't be happier with the results I will trim them a little to help out when slicing but the taste as far as smoke and saltiness was as good as this first timer could hope for

image.jpg

• slowguy
• Jan 11, 2015

 

slowguy

Newbie

Original poster

Thread starter

Dec 22, 2014

12

10

• Jan 11, 2015

• #10

 

slowguy

Newbie

Original poster

Thread starter

Dec 22, 2014

12

10

• Jan 11, 2015

• #11

image.jpg

• slowguy
• Jan 11, 2015

 

wagdog

Fire Starter

Dec 26, 2014

58

11

Utah

• Jan 11, 2015

• #12

Awesome! Thanks for the pics!

 

red12

Fire Starter

Nov 16, 2014

44

11

Gautier Mississippi USA

• Jan 11, 2015

• #13

Wow this was the wrong post to look at while I'm hungry!  Looks like a great job.

 

chilefarmer

Meat Mopper

Apr 16, 2012

263

21

Jacksonville, Texas

• Jan 12, 2015

• #14

Finish sure looks fine. Man you did good. I see lots of good eats coming your way. Thanks for posting. I like it. CF

 

slowguy

Newbie

Original poster

Thread starter

Dec 22, 2014

12

10

• Jan 12, 2015

• #15

I appreciate it I was a bit nervous going in but will definetly be doing it every year from now on this site is super helpful. I'd like to try out another rub/cure next time to expiriment