Recent content by joefresh

Man those look awesome.

Hummm don't know about not having the bug yet lol. Had to get a second fridge. And a second smoker too. Small one just not enough room. Thanks for the reply's just wasn't sure how the roast beef would be after freezing it, never froze any lunch meat before.

I told the wife I wanted to do a bottom round for sammie's she came home with 2, my question is this should I freeze one or smoke both and slice and freeze?

I smoked it around 100* and after about 5 days I rotated it.

My daughter and I love pastrami so I guess I will be heading to the store soon.

No more store bought in this house. Kept the temp between 100-105 Just pop's this time, will be trying different of spices.

Here is my first try at making bacon. First off i want to thank the guys who help me get started with this bacon "THANKS". I picked up 24lbs of bellies and decided to do only half  just incase. First I mix up some of pops wet cure. Put bellies in for 10 days in the fridge. After 10 days I...

Ok so if I use this brine can I add maple syrup to it or rub it on after to get the maple flavor? 1 gallon water 1-2 cups salt 2 cups sugar 1 rounded Tablespoon pink salt (one ounce, 1/4 of the max allowed) Also where do I find pink salt?

Thanks for the reply everyone. As I said I have been smoking for awhile mostly ribs and pork butts. Just wanted to try to do some bacon. Here is what I was thinking of doing, has anyone made it like this.

Ok just signed up for forum, been following site for a few months. I have smoked pork butts and ribs quite a few times and now I thinking I want to do some bacon. I am getting some pork bellies tomorrow and have a few questions on doing bacon. 1. Getting 24 lbs of  bellies for $2.51 lbs is...