I am getting my self ready for when the hog is done and I have 2 fresh hams and about 15-20lbs of bacon to smoke. What I am trying to get down is what I need and what I have to get ready for.
I have two smokers and I do not know what one is better for this.
Brinkmann Smoke`N Pit Pitmaster Deluxe Charcoal/Wood Smoker & Grill (have done the mods from this website)
Also the Brinkman Gourmet Charcoal Smoker & Grill.
I did see this post on bacon but Dacdots is on vacation.
http://www.smokingmeatforums.com/viewtopic.php?t=422
What I am trying to get down and the prep mostly. I read this and I am not sure what it means. "Pump your bellies at 8% of green weight"
I just want to get this right. From what I have read it is better for me to smoke these right away and then freeze then to have them sit in my freezer and smoke them latter.
I know my one problem might be is that my area is not very smoker freindly. So I have a hard time trying to find info on it and supplies.
Thanks for any help on this,
I have two smokers and I do not know what one is better for this.
Brinkmann Smoke`N Pit Pitmaster Deluxe Charcoal/Wood Smoker & Grill (have done the mods from this website)
Also the Brinkman Gourmet Charcoal Smoker & Grill.
I did see this post on bacon but Dacdots is on vacation.
http://www.smokingmeatforums.com/viewtopic.php?t=422
What I am trying to get down and the prep mostly. I read this and I am not sure what it means. "Pump your bellies at 8% of green weight"
I just want to get this right. From what I have read it is better for me to smoke these right away and then freeze then to have them sit in my freezer and smoke them latter.
I know my one problem might be is that my area is not very smoker freindly. So I have a hard time trying to find info on it and supplies.
Thanks for any help on this,
