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  1. torp3t3d0

    a simple question

    Bridgeton......across The Neuse River from New Bern
  2. torp3t3d0

    a simple question

    thx
  3. torp3t3d0

    a simple question

    thanks for the info
  4. torp3t3d0

    a simple question

    i smoke at about 130 deg till it gets the color I like then raise to 160 in a warm water bath......never tried cold smoking
  5. a simple question

    a simple question

  6. torp3t3d0

    a simple question

    I have been making sausage patties (sage sausage shaped then vacuum sealed and frozen).......I have not been able to find a sausage that tastes like a smoked link sausage my Dad used to buy in the 50's-60's in our small town in NC.   The closes I can find to taste are the patties at "Cracker...
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    IMG_0606.JPG

    • torp3t3d0
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  8. torp3t3d0

    a "homer simpson" question

    thanks...will look to do that on my next batch
  9. a "homer simpson" question

    a "homer simpson" question

  10. torp3t3d0

    a "homer simpson" question

    Made this bacon a few weeks ago.......I did not think that it mattered which way I sliced it.....the wife asked me this AM did I slice this batch with the "grain" as it is a little "stringy" when you eat it..... My question,"is there a "grain" in bacon that you should slice across in order to...
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    IMG_0361.JPG

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  12. torp3t3d0

    please avoid this

    Bacon is wonderful...head feels like crap.....but I will not stop "smoking".........putt his out just as a "heads-up" on something as simple as bumping your head on a smoke pipe might bring....
  13. please avoid this

    please avoid this

  14. torp3t3d0

    please avoid this

    About 5 weeks ago, I finished up smoking 20 pounds of belly.....and had to go into DC to teach a Masters class at John Hopkins university........what followed is something I hope none of you suffer..... I have an MES 40 that I cut a hole in the garage door to put a vent pipe out.....this day I...
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    IMG_0081.JPG

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    IMG_0080.JPG

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  17. torp3t3d0

    Belly bacon, skin on or skin off?

    Where I get mine from Costco, it's skin off for on $2.39 a pound......saves the time to take the skin off after I smoke it (to me it's easier to remove the skin AFTER it's smoked)
  18. torp3t3d0

    Third batch of bacon started.

    Picked up 2 bellies from Costco this morning....$2.39 a pound.....making them into pancetta.......used to pay $2.79 at Costco....lowering the price is good.
  19. torp3t3d0

    Smoked kielbasa!

    thanks.....will be doing a batch this weekend....again...Thanks!!
  20. torp3t3d0

    Smoked kielbasa!

    could you share your recipe....been looking for a good one....not much luck to date..... Thanks Pete (the subman)
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