Recent content by steve3327

I just want to say thank you for everything and helping me out on this post. This is for sure a fun and tasty (but expensive) hobby to be into. I sure love this electric smoker I have. Does not produce any smoke rings but it sure does make amazing smoked bbq and works great in the wind! So far...

pepperoni, polish, kubi, any kind. I do not have a grinder, but my wife does have a kitchen aid mixer if I be nice to her she may lend it to me after purchasing a grinder/stuffer attachment. BUT I have a jerky gun I have made breakfast sausage with before and they turned out descent. Just had to...

full 7 days vacuum packed flipped over and massaged every day. All I used was salt pepper white sugar and cure #1

Sorry did not post an update since the bacon was finished and ready for the propane griddle. It turned out absolutely DELICIOUS! Now if anyone has an awesome recipe for basic snack sticks, like the jack link style ones (maybe much less sweeter) I'd have it made! The less sugar the better. My...

What temperature would anyone recommend smoking these slabs at? And to what internal temperature. I have a master built electric smoker with a temperature range of 100-275F as well as a pit boss vertical copperhead series 5. Leaning towards applewood for the wood chips in the electric smoker...

Thanks for the replies. Yes I found these on clearance at Cabela’s for $2 per bag. Bought 4 but barely used any. I googled a simple bacon dry cure mix and trying it. Salt sugar pepper and cure. I made bacon using high mountain brown sugar kit wasn’t impressed

Hello All, First post on the forums but long time viewer of the forms. I am doing my 2nd attempt at bacon. I was unable to find pink curing salt, or Prague powder #1. However what I did find, was a Original Wild West brand curing salt, $2 per 70g bag, containing 6.25% sodium nitrite and is...