Recent content by webebigdog

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  1. webebigdog

    Good morning, new here

    Welcome to the sight! I 2 months I get to live our dream with my wife. 80 acres of  pristine forest in the Upper Peninsula of Michigan. We both will not have to work and neither will my wife.
  2. webebigdog

    Bacon from cold smoker with sooty deposits?

    I have a home built cold smoker/hot smoker, when I cold smoke my bacon I am getting a black sooty appearance. The temp in smoker never goes over 90 nor goes under 80. I use apple wood to smoke my bacon. I have used purchased wood and wood from my own trees! Why am I getting a sooty residue? ...
  3. webebigdog

    Cold weather and cold smoking

    They all turned out good. Did bacon(sorry my camera broke) then brought temp up to 185 and smoked hams till internal temp was 145. The bacon is sliced and frozen. Hams still setting in fridge. Going to have a ham dinner this weekend. Hope its good. Heck, it was smoked by me, it has to be good...
  4. webebigdog

    Cold weather and cold smoking

    I built a smoke house which I can cold and hot smoke in. Hot smoke max temp is about 185. I am thinking its a better cold smoker any way.(that way I get to build another one, shh ddont tell wife). I have 52 pounds of bacon in pops brine coming out later today and sitting in smoker at 40degrees...
  5. webebigdog

    So many bacon questions

    I just finished 52 pounds of bacon cured using pops recipe. Swapped a couple of cups of apple juice for water. When I cold smoke my temps are 80 to 90 degrees. I usually smoke for 8 to 12 hours.. I use apple wood for my  bacon. I learned the hard way, dry wood is better, smoked 30 pounds fresh...
  6. webebigdog

    Wood, where, what and why?

    Wow, lots of differences on location and flavors. This is cool, I never would have thought of mixing woods? Why? I quess I just never tried. I will now start mixing with some experimentation of flavors. I Just cold smoked 42 pounds of bacon using apple wood. Just love that smell when cooking and...
  7. webebigdog

    Wood, where, what and why?

    Been smoking for a  long time. Avid Hickory wood user for all most every thing. I use Apple wood when I smoke bacon. Today, I scored a full trailer of apple wood, logs from 20 inches or so down to 4 inches. I get to go back tomorrow for another trailer full. Up until now, I have been begging and...
  8. webebigdog

    Apple wood cold smoked bacon.

    This is my third smoke of bacon. The first two smoked at 120 for four hours. Apple was good, Hickory was a little too much for my taste on bacon. I have 45 pounds of cured bellies in my home built smoker. Using apple wood and maintain a temp of 90 degrees. I plan on a 10 hour smoke. Then in the...
  9. webebigdog

    Pork belly costs?

    I got frozen bellies, I know frozen not the best, but my bacon says differant....I pay between 2.19 and 2.49 a pound when I buy by the case.....Last case was 2.39 a pound, total weight was 42....They range from 38 to 60 pounds. This is skin off, makes my life so much easier. I have the 42 pounds...
  10. webebigdog

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Booze and smoking!!! What could possibly be better. I like alot of differant ones. Mainly I have a bottle of Fireball Cinnamon Whiskey in the freezer. Tastes great to me with a little burn from the cinnamon. I think I will have to injected a chicken with it! That never even crossed my mind to...
  11. webebigdog

    Pork Belly prices in Southern Wisconsin

    I picked the case of bellies up from UW Provision. Is cheaper by the case. This case was 41 pounds. Going in the brine tonight for a week.
  12. webebigdog

    Pork Belly prices in Southern Wisconsin

    Just picked up pork bellies(case lot) for 2.39 pound with skin removed. Good deal for me. MAKIN BACON!!!!!
  13. webebigdog

    Apple versus Hickory wood for smoking bacon

    Wow, great response. I will use hickory and apple when I do the Canadian bacon tomorrow. I still think I will use just apple for my bacon. I will still do hickory for everything else. Maybe my morning senses are just a little sensitive. Could be a good thing for the wife tho...thanks all. Brian
  14. webebigdog

    Apple versus Hickory wood for smoking bacon

    I use hickory for everything else. This is the first time I used apple. Had to cut some of mine down so thought I would put to good use. That was a good idea. But everything else I smoke I use hickory. Even salmon. Hmmm I guess I will just use apple. Thanks for the response junkcollector.
  15. webebigdog

    Apple versus Hickory wood for smoking bacon

    I finished my second attempt at bacon. My first attempt was awesome, using Pops brine and apple wood for smoke. Bacon didnt even last 2 days. Second run was using my new built smoker using hickory. Good taste but a little to smoky for my taste. Both batches smoked at 135 for 3 hours and temp...
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