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  1. sheep and smokehouse 005.JPG

    sheep and smokehouse 005.JPG

    • pignut hickory
    • Media item
    • Comments: 0
    • Album: My First Smokeouse
  2. sheep and smokehouse 003.JPG

    sheep and smokehouse 003.JPG

    • pignut hickory
    • Media item
    • Comments: 0
    • Album: My First Smokeouse
  3. pignut hickory

    Canadian Bacon (Step by Step—2015)

    Thanks Bear... I did some research on accent and will ditch it..and will add water...Is there a curing time on stuffed sausage ??..and what kind of smoker do you have ??
  4. pignut hickory

    Canadian Bacon (Step by Step—2015)

    Good Morning Bear making sausage..I have been making pan sausage for years now and like this recipe .. Jimmy Dean Regular 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon rubbed dried sage 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4...
  5. pignut hickory

    Canadian Bacon (Step by Step—2015)

    Bear...That sort of looks complicated ..I have a LEM meat grinder that I really like ..but now I want a meat slicer any suggestions..looked at lots of them yesterday hard to decide.. what kind are you using ? 
  6. pignut hickory

    Canadian Bacon (Step by Step—2015)

    Hello Bear Question about meat probe.?? I would like to know the brand of your meat probe ,if you are sharing..
  7. pignut hickory

    New Member

    Thanks for the welcome...
  8. New Member

    New Member

  9. smoke house 001.JPG

    smoke house 001.JPG

    • pignut hickory
    • Media item
    • Comments: 0
    • Album: New Member
  10. Rams 008.JPG

    Rams 008.JPG

    • pignut hickory
    • Media item
    • Comments: 0
    • Album: New Member
  11. pignut hickory

    Canadian Bacon (Step by Step—2015)

    Thanks Bear I always try to cut sugar if possible..do you think I can cut it in half ?? or what would you suggest ?
  12. pignut hickory

    Canadian Bacon (Step by Step—2015)

    Thanks for Canadian Bacon (step by step) It looked so good.. I just joined the Forum today..and Canadian Bacon is what I want to smoke..I have two questions.. 1) Did the internal meat thermometer stay in meat while cooking ??  2) has anyone used step by step with out using sugar ??
  13. pignut hickory

    New Member

    Name Robert age 72 from Texas Have been smoking on home made smoker for many years..at present me and wife are building a 4' x 4' x 8' tall smokehouse and wanting to learn about curing and smoking in smokehouse..
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