Recent content by southernsausage

Sounds Good to Me!

Hey Martin- my bacon turned out to be MONEY!!! ill send pics...

Ive been cold-smoking my first-ever slab of homemade bacon today...what do i do next? slice and vacuum pack immediately? wrap in saran and mellow in fridge for a few days? zip lock for a few days before slicing? Thanks...Riley

got some curing now and another batch going on to cure tonight...

Thanks Dave...I'll go with the AMNPS since it burns both types and the pellets are more economical per pound when compared to the dust...Bout to get it ordered...Picked up about 20 lbs of pork bellies this morning and have some of it curing. Looking forward to using this little smoking...

Thank him for his Duty and Service...

Calling all AMNPS and AMNS user's...Which one of these two units is the cheapest to operate as far as dust or pellet consumption is concerned.???

looking good!

I'd like it to be not over the top with salt OR sugar(modest amounts)... Tangy, vinegary(is that a word) is what I like in a dry rub sometimes...There's one called Willingham's and it must have vinegar powder in it if there is such a thing..?? I love it...Just do not know how to duplicate it or...

What are the best spices for a dry rub for Pork Butts and Shoulders...???

spred the love cecil...i need a good jamba recipe!

I cant wait to watch these tomorrow night...

welcome!!!

looking good!!!

nice!!!!