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  1. realbigswede

    New Member

    Hi mike and welcome to the smoker in the back yard
  2. realbigswede

    NEW TO THE FORUM!!!

    welcome to the forum and now go and smoke something!
  3. realbigswede

    Another new guy

    hello and welcome to the smoking place here you can learn new and cool thing
  4. realbigswede

    New to the forum

    hello and welcome to the smoking place!
  5. realbigswede

    pork belly with or with out

    I going to get a whole side next time with or with out skins. Please vote and tell me why you prefers with or without skins.
  6. realbigswede

    My first Bacon

    Thanks Disco
  7. realbigswede

    My first Bacon

    an other question why is my bacon grey not red like others bacon? is it I was dot having nitrate in my cure or did I smoke them with to high temp? It still tasting good maybe little tuff...
  8. realbigswede

    Cure #1, Cure #2 buying

    cool and thanks for the info.....
  9. realbigswede

    My first Bacon

    ok I have up dated the main post. hope you guys like it.
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    • realbigswede
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    • Album: My first Bacon
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    • realbigswede
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    • Album: My first Bacon
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    P2400443.JPG

    • realbigswede
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    • Album: My first Bacon
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    • realbigswede
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    • Album: My first Bacon
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    • realbigswede
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    • Album: My first Bacon
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    • realbigswede
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    • Album: My first Bacon
  16. realbigswede

    My first Bacon

    cheated and cut a piece and fried it and boy was it good.. still 14 hours to go
  17. realbigswede

    Cure #1, Cure #2 buying

    ok find it so the next question is what is the different between cure #1;  http://www.sausagemaker.com/11200instacureand153no15lbs.aspx  and cure #2;  http://www.sausagemaker.com/11400instacureand153no25lbs.aspx remember I'm new to this and I like to understand why and how, that is why I...
  18. realbigswede

    Cure #1, Cure #2 buying

    ok I see you guys talking about cure #1, 2 and 3 but where can I get my hands on it,, my Butcher do not sell it longer since he stop curing meat. to little interest in it.
  19. realbigswede

    24 pounds of dry cured belly bacon (pic heavy)

    Is it no calculator  for US with pound instead of KG? I don't have anything that I can weigh in KG.
  20. realbigswede

    First try to make Beef jerky

    Just some Season salt, smoked paprika, Black pepper, Worchester sauce, little Tabasco and Brown sugar. Vacuum seal them for 12 hours. Smoked them for 15 hours at 150F
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