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  1. mudslinger2

    First Bacon in the new smokehouse

    We'll it all rested for three days,  time for slicing and packaging. A few end pieces for the test absolutely wonderful Hope you all enjoyed. On the brine for next weekend I will be doing 15 lbs Buckboard and 21 lbs Canadian bacon see you then. Mudslinger
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    20131226_135707.jpg

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  7. mudslinger2

    First Bacon in the new smokehouse

    Thank you Foamheart, that was an awesome compliment.
  8. First Bacon in the new smokehouse

    First Bacon in the new smokehouse

  9. mudslinger2

    First Bacon in the new smokehouse

    Hello everyone, I thought I would share my first bacon experience in the newly completed smokehouse. It all started at the beginning of the month with this tuff guy Well he wasn't so tuff So we stuck the bacon, hocks and the hams in Pop's Brine 38 degrees two weeks ready to dry...
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