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Any Missourian members go deer hunting today.
I wish I would have seen your post months ago, 2006 season I gave up my 308 win for a 44mag single action wheel gun and now will probally never go back to a rifle " unless the meat gets low lol " Sorry you missed opening day and I hope you got a chance to fill your tags the following weekend.- ghost308
- Post #5
- Forum: General Discussion
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My First Canadian Bacon
I've tryed both bacons now , and for me the brine was the better of the 2, my wife likes the dry cured because it is a little salty, both were very good, if I would have known how easy it was I'd have done this years ago.- ghost308
- Post #9
- Forum: Hot Smoked Bacon
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My First Canadian Bacon
This morning I fried up some of my canadian bacon and all I can say is WOW !! I'll never eat store bought again ! thanks to all of you for your post. It wasn't salty at all and the apple chips left a nice sweet flavor, now I wonder what I should try next ? pork bellies ? salmon ? who knows, but...- ghost308
- Post #7
- Forum: Hot Smoked Bacon
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My First Canadian Bacon
Well after many visits here I finally had to give it a shot and try makeing my own canadian bacon. I couldn't decide wheather to use a brine cure or a dry cure so I did both , I put 6 lbs of pork loins in a brine for 6 days and 3 lbs in a dry cure for the same time and smoked them today at 150...- ghost308
- Thread
- Replies: 8
- Forum: Hot Smoked Bacon
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Sassafras for Smoking
Nope he's not dead but he sure is ugly :lol: maybe it was the sassafras, think I'll just toss this log on the fireplace and stick with hickory- ghost308
- Post #4
- Forum: Woods for Smoking
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Sassafras for Smoking
A friend form work put a large chunk of sassafras in my truck and told me to give it a try, he said he's been useing it for years and it's the only thing he'll use. Has anyone tryed this ? it seem's like a nice hard wood and he gave me enough to last several years if it dosn't dry out to much.- ghost308
- Thread
- Replies: 3
- Forum: Woods for Smoking
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Just Joined
WOW !!! Thanks for the warm welcome I'll post a pic as soon as I can but it's pretty ugly , smoke pouring out everywhere, temp so low I can't even get a reading, takes 7 hours to properly smoke jerky but I can about 8 lbs at a time, it's everything I wanted :lol: But I am serious about the... -
Just Joined
Hi Everyone I found your site and after reading it for a few days now decided to join you, I built my own smoker from 14ga SS. 36" h x 18"w x 16"d , and power it with a $7 wally-world hot plate , so far so good make awsome jerky last weekend. Looking forward to getting to know you all.
