Recent content by drakin

Welcome...This is a great site with a wealth of knowledge.

WOW...looks like something from DIY...backyard crashers!

This is such an awesome build!!...I'm going to have to make one just like it for myself this spring. Hope you don't mind.

Nice!!! I definitely learned something there.

Favorite whiskey is Davy Crocketts Salted Caramel Tennessee Whiskey...A must try! Another favorite is Sam Adams Utopia....if you haven't tried it find someone that has some!!

Looks like allot like a Treager pellet auger/bin setup....

Now that is just brilliant...thnx for the post...I gota try these.

WOW...that is awesome. I gota try this. Thanks!!

Great Looking Bacon!!!....How many hours on smoke and what temp?

I can't argue that

I will!!... I have a couple test subjects in mind The rub I used was jeffs-naked-rib-rub, Like I said it should be interesting....I suppose you don't know till you try.

Ok pick of the bacon wraped up after a 9 hour smoke, I'm going to let it rest for 2 days before slicing.

Were you talking about this one by chance? -> http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

Been awhile sense I've posted anythin...anyhow I just got done curing #10 of pork belly for bacon. I had followed Bearcarver's bacon cure here ->http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview I cut my pork belly into 5 pieces that weighed #2's each and seasoned...

Bear, I have a question...do you prefer Dark brown sugar or the Light?...I had just put some bacon up for curing and used both..and I ca't wait to try it out...give me your opinion. Thanks You always have the best write ups IMO.