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  1. bob the noob

    I just got 11 pounds of belly

    That 11 lbs will probly translate to 7 lbs of finished bacon mind you... Trimming the skin off, curing, and smoking will reduce the weight a bit. But still, it'll be some dang tastey bacon.
  2. bob the noob

    More Sunday Bacon

    Nice job! It's funny how things like making bacon are fairly simple but most people won't try making it. They'd rather get the crap from the store than wait a week for REAL bacon.
  3. bob the noob

    Custom cold smoker + Bacon = YAY!

    The smoke generator is an electric "hot-plate" single burner thing, with a pie tin on top and the wood in that. It takes a little tweaking here and there to keep the wood smoking but not flaming. I just set the probe alarm to 80 or 90 and it lets me know when the wood has actually started...
  4. bob the noob

    Custom cold smoker + Bacon = YAY!

    So I had posted this before the re-build of the forum and thought I'd post it again along with some pics of the bacon I smoked in it. The smoker is about 3 foot deep, 4 foot wide, and about 6 1/2 foot tall. Here's a top view: Here's the bottom with my MES in it for an idea of the size: I...
  5. bob the noob

    Slicing bacon

    I watched that, and felt ill. No wonder our bacon tastes so much better.
  6. bob the noob

    Bacon: When to trim the skin?

    So the last two times I've made bacon, I left the skin on when curing/smoking, then trimmed off before slicing. In the interest of getting some posting going on I thought I'd throw the question out there: At what stage of the bacon making process do you trim the pork skin off? Before curing...
  7. bob the noob

    I'm new again...

    hey, it's me. I smoke stuff.
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