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Nice job !! Love the smell of home smoked bacon.

Doubt i go this year.

I would have to agree Bear. Hard to bet some good ole home smoked bacon

There's no correct answer to this one. Just depends on what I'm in thy mood for. Love them both. The bacon taste like...bacon and the BB bacon seams to have a slightly sweeter and less smoky flavor then the bacon. I got a feeling the BBB will make and awesome grilled cheese with a slice of...

I sliced them both the same.

I agree

Not pressed. That's just the rack marks from the smoker.

Been smoking and curing a lot of sausage and jerky here lately so i figured why not put forward a little effort and make some of the best stuff know to man...Bacon! Here are the vics. Pork Belly. While this is far from the most meaty piece of belly I've seen i can't complain. I got it at a...

Looking good so far boykjo. I see now you have the high temp cheese. Like you stated to avoid breaking it up to badly i mix the cheese in right before I'm ready to stuff. I never tried the pickled jalapenos in my sausage before. All i have ever used was fresh chopped. Might try the pickled...

LOL every time i hear that song i think of "Ferris Bueller's Day Off "  

Hope you have better luck with the regular Cheddar then i did. I stared out trying to make my summer sausages with regular cheese and it did not work so well. The cheese keep melting and separating on me. It would taste fine but most of the cheese would be melted into the meat. I have since...

Cool,looking forward to following your process on these boykjo.Pics,pics and more please I never done a jalapeno&cheese kielbasa   before. Only the cheese. But i have made a ton of jalapeno&cheese deer summer sausage and it's always good.

Nice video nepas.

I have not tried the Cowboy lump myself yet. But i have read many bad reviews on it. That's why i have steered clear of it so far. I almost always use the Royal Oak Lump but i have in the past ( twice) dug a piece of what looked like concrete out of the bottom of my grill after using the RO. And...

Thanks SmokinAl Me and the wife cut one up today to eat with lunch. This sausage is good cold or hot. I took a closer up pic to show the texture a little better.

Edit: I had the recipe here but edited it to move it to the original post at the top.

Looks great nepas  I might have to try the double smoke on my next batch.

Thanks guys. boyjko i cooked the sausage low low and slow. I pre heated the smoker to a temp of 130 and added the meat.Once i was sure it was good and dry i added smoke and slowly bumped up the temp 5 degrees at a time to 170 for a final internal temp of 154 in the sausage. I stated in the...

I believe the limit is 20 post before you can edit your Sig.

I got antsy waiting on my bacon to cure so i made up another batch of sausage to keep me busy.Only this time i added cheese to it and smoked with cherry wood. Turned out really good. Here it is stuffed and ready for a few days in the fridge. In the smoker early yesterday morning.You can see...