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  1. Meat slicer tips.

    Meat slicer tips.

  2. 12slicer.jpg

    12slicer.jpg

    • wurkenman
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  3. wurkenman

    Meat slicer tips.

    I bought a Della 8.7 inch meat slicer. I am not real happy with the way it slices. It seems to want to roll under the bottom edge of the meat. Seems like there is too wide of a gap between the knife and the tray. Anyone have some ideas on what can be done to make it more user friendly? My bacon...
  4. 2nd go at BACON.

    2nd go at BACON.

  5. wurkenman

    2nd go at BACON.

    The first batch (experimental) turned out well. Either that or all my friends lied to me. No matter. 16 pounds in the brine. Can you guess where the Jalepeno peppers are?
  6. pork2.jpg

    pork2.jpg

    • wurkenman
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    • Album: 2nd go at BACON.
  7. pork1.jpg

    pork1.jpg

    • wurkenman
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    • Album: 2nd go at BACON.
  8. wurkenman

    1st attempt.

    Looks like you got lucky. I use mine outside my garage setting on cinder blocks. For hot smoking/cooking I use my Vision ceramic grill. Sent from my SM-N910T3 using Tapatalk
  9. wurkenman

    1st attempt.

    Thanks for all the replies. I will be getting some more meat soon and doing a bigger batch now that I have the first attempt out of the way. One batch will get some jalapeño or habenero. Sent from my SM-N910T3 using Tapatalk
  10. wurkenman

    First go at Pop's Brine

    Looks great. 
  11. wurkenman

    1st attempt.

    This was my first try, just to see if I could. This little smoker doesn't heat heat up that much, especially with the outside temps. I will definitely do more. Plans are this summer to build a smokehouse behind my garden shed. Sent from my SM-N910T3 using Tapatalk
  12. wurkenman

    1st attempt.

    I don't know what the chamber temp was. I also learned that the chips in the pan don't last long after you get heavy smoke. 
  13. wurkenman

    1st attempt.

    That was about 8 hours outside in my Little Chief electric smoker. Temp was about 25 degrees and I wrapped or in some insulation. I used hickory chips. Sent from my SM-N910T3 using Tapatalk
  14. wurkenman

    1st attempt.

    The first batch was an experiment. Looks like it was a success. I will be getting 20 pounds of pork belly and seeing if I can replicate. Sent from my SM-N910T3 using Tapatalk
  15. wurkenman

    1st attempt.

    This is the recipe I used. I searched for a while online before settling on this. This was before I found this forum. 1 pound pork belly 1 teaspoon kosher salt 1/2 teaspoon pink salt 2 teaspoons black pepper 1/2 teaspoon brown sugar 3 cups distilled water ( I used regular tap water, I'm on...
  16. wurkenman

    Brown Sugar?

    Thanks guys. The first batch of bacon I tried I did use 1/4 the amount of the brown sugar, just in case. I was using a wet brine.
  17. wurkenman

    Brown Sugar?

    I am new to this so please bear with me. I just started smoking and my passion will be bacon. I will also do others, but we love bacon. I looked at dozens of recipes and it seems like all of them call for brown sugar. Is there some reason for this besides flavor? I typically shy away from meats...
  18. wurkenman

    1st attempt.

    I used this. I looked at a lot of different ones before I settled on this. I adjusted the ingredients from the 1 pound to the 3 pounds I made. 1 pound pork belly 1 teaspoon kosher salt 1/2 teaspoon pink salt 2 teaspoons black pepper 1/2 teaspoon brown sugar 3 cups distilled water ( I used...
  19. 1st attempt.

    1st attempt.

  20. bacon (1).jpg

    bacon (1).jpg

    • wurkenman
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    • Album: 1st attempt.
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