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Discussion in 'Smoking Bacon' started by scotty, Nov 28, 2007.
buckboard after stuck in the mudd for 2 eeeks
Wood and bacon soaking
I can smell it from here!
Ready for the smoke
ready to cool and slice
Just a note.
This toy can easily do 4 this size and one day i will try doing 8 because i have 2 of these little ones.
then i will slice and freeze them.
Looks good! Wheres the sliced view?
Looks good Scotty!
That really looks good.
Where's the smoke???
Its cooling. will slice soon. will post pic.
Its too lean for my taste-- it tastes great though.
Next time i will us a a fatty piece or try to get some back or belly
That looks GREAT!
I'm thinking it would make a really tasty version of BLTs.
It is too thick for the results i was hoping for. Perhaps if it was a much larger piece it would have gotten a bit more tender from longer smoking.
What do yall think
The taste is excellent but thinner and fattier slices would have crisped up better.
We are applying the rub for 2 large pastramis we had in the brine.
I hope my new slicing machine is here by then. If not thats what the freezer and food saver are for i guess
You know scotty I think you need to refer to your smoker as small rather than toy. Toys wouldn't produce good food like that. I think the small smoker... or highly portable smoker... the little smoker that could... something along those lines.
I might have one of those soon so I can get my smoking fix at the apt with out getting in trouble. I can't refer to it as a toy...
That looks awesome , amazing what can be done , even in small scale size , great job
that looks really good guna have to try one.
Nice job Scotty! I am a sucker for bacon, fatty or lean. Really gonna hafta try the bacon thing.
Maybe I'll call it the Rival KC SUPER PRO MINI SMOKER
I dont want to sound too pretentious
RICH I HAVE OFTEN FOUND THAT BETTER FLAVOR COMES FROM 2 EEEKS IN THE MUD.
SOAKING FOR 2 OOOKS WILL GET A BLUE RIBBON AT A SMOKE OFF (Sorry for caps))
Looks good, mmm add some lettuce, tomato and mayo.
Looking forward to seeing the pastramis.
Friday or saturday.
We are hoping that the new slicer gets here for the pastramis.