Recent content by 3054tony

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  1. 3054tony

    First attempt at cold smoke and bacon.

    Also thanks again everyone for the tips and help to my questions
  2. 3054tony

    First attempt at cold smoke and bacon.

    I am hooked, i will never buy store bought bacon ever again. Brought some over to my dad and he said that he wants me to do one for him so might as well go ahead and pick up a couple more bellies. It is all sliced and vacuum packed but honestly i didn't need to vacuum pack it because i don't...
  3. 3054tony

    First attempt at cold smoke and bacon.

    Got half sliced up. I'm happythe way out turned out for being my first try at bacon
  4. First attempt at cold smoke and bacon.

    First attempt at cold smoke and bacon.

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    20161002_152556.jpg

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    • Album: First attempt at cold smoke and bacon.
  6. 3054tony

    First attempt at cold smoke and bacon.

    Thanks for the information, very helpful. Next time I will be trying a dry cure. I will post back with pictures once i slice it up
  7. 3054tony

    First attempt at cold smoke and bacon.

    Update, after the long wait for the brining i just took it out of the smoker after about 10 hours. Its in the fridge now resting until tomorrow when i will slice it up but quick question. I have never used a brine to cure before but the belly was not firm at all. When using a dry cure on other...
  8. 3054tony

    First attempt at cold smoke and bacon.

    Thanks for the video. I will be doing that tonight after work. Al. Ben, i didn't think about dog treats with the skin. I will probably do that too
  9. 3054tony

    First attempt at cold smoke and bacon.

    Very true, i read somewhere that its easier to remove after smoking but then again that was for hot smoke. I just picked it up before work so its going in the brine tonight
  10. 3054tony

    First attempt at cold smoke and bacon.

    Thanks for the reply. That's the way i was leaning as well
  11. 3054tony

    First attempt at cold smoke and bacon.

    Tomorrow I will be picking up around 10 pounds of fresh side and going to attempt to make bacon. I have decided to use a brine to cure it for 14 dayso and will be using apple sawdust for smoke. Question is skin on or off? From what I have read it is 50/50 but mostly that was from hot smoking...
  12. 3054tony

    New guy

    Hello all, new to the forum but have been smoking for a long time. I have done a little reading on here and leaning a lot. I look forward to learning more
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