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  1. txsheepman

    New to the forum

    Just joined the forum and have really liked all the info everyone is willing to share. We live down in the Texas Hill Country and Ii cook all kinds of meats. Everything from pork to deer to beef. We make a lot of traditional dry sausage and I have started expanding my endeavors into other things.
  2. txsheepman

    My first try at Bacon.

    Made my first batch of bacon using Pops brine.  Put 2 bellies in the brine for 14 days.  Smoked with Oak for 6 hours 3 different times. My family and I love the outcome.  Thinking about trying some loins next.   The first is after curing.  The second is after smoking and the others are prior...
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