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Good evening Lisa. Unless I'm looking in the wrong place, do you have a Oct. code up yet? Need to order another dozen of rolls. Thanks in advance. Wes

I've never injected cure or anything. Can you get to much brine in it? I just don't want to ruin these bellies. Thanks Bear

A new format, it has been a while since I've been here. I have used the cure many times with store bought bellies, but last weekend we bought a hog that was 480lbs on the hoof. I ain't lying, this bad girl had a 3- 3 1/2 in belly. My question sir, do I need to let that thick a belly cure...

Thanks for your awesome service to SMF Just ordered another case of rolls. We love our VacMaster Pro 350.  We've  done several runs of 100lbs plus of pork as fundraisers.   Works flawlessly.  Thank you  for a great product and exceptional customer service.

rs, welcome. Dude, this is a awesome build.  Love it.    First thing that comes to mind looking at your plan is.  Steel and heat don't mix.   Just wondering if over a 12 hr smoke if the rebar will expand due to heat and crack the concrete.    Your design is simular to mind only deeper and I...

Good evening! I highly recommend lining it with firebrick.  They don't absorb moisture like block do.  Just an idea.  The more moisture there is in the smoker, the longer it take to come up to temp. Damper in the flue.   I did a steel one on mine.   I don't recommend it.   Steal and brick...

Good evening Mighty Your plans are a good start.    I have  something similar only separate.   For the smoker,  I tried to do a how to on the forum.  It has a lot of basic ideas as to working with brick and layout.   If interested here is the link.  Its a long thread, but I did add things I...

Looks awesome!    Love new ideas.  Will be trying this one for sure!   Thanks for sharing

Most folks have cold smoked bacon, so, I'll add another. Cured with Pop's cure,  smoked for 8 hrs.   Rest for one week in the frig.  Slice and pack.    Final product was 22lbs of the most awesome hickory smoked bacon you can imagine.   We do this yearly a week before Christmas.  Its our bacon...

Love you build!!! Looking good man!  Congrats on a job well done sir!

LOL!!   I love a positive thinker.   Only about a lb was pink.   Yeah,  I'm not throwing it out without a fight.     Talked with my butcher  friend and she said she'd never seen it before.  Her only concern was if the belly was good to start with...being I bought if from her....  :-) Thanks...

Good to hear from you Dave.  Hope all is well in your corner of the world.  At least mine is a pretty pink color.    I haven't eaten any of the bacon yet, didn't even do a test fry.  The honorable JJ said if it tasted good and smelt good to go for it.  It smelled fine to me, but it was half...

Not that I was aware of.   I usually notice it when I inspect for quality.   

Other then the color, I didn't see or smell anything wrong with it.  It just looked odd.

Good evening friends, I've been curing and creating bacon for several years now.   I've never had this issue before.   I want to be sure its ok before giving it to the family.    I use pops wet cure and have every since I started making bacon.   The issue is,  I had a portion that was almost...

Looks awesome!!   Job well done sir!   Enjoy!!!  

Looks awesome Ferdy! Finally got a computer that works...   I can't stress enough to let your build cure for at least 30-45 days before putting any fire in it.  Then start with small fires and work up over a couple weeks, before you run full temp. 

Bama, sorry for the delay.  My computer died and finally got around to another one. The closest thing to a reverse flow and incorporate brick that I can come up with is a offset smoker.   You could offset it as much as you wanted and not be in direct heat of the fire.  I think, it would have...

Looks awesome!!   Be sure to let your masonry cure out before you fire it up to full temp.  ( 30-45 days) Looking forward to see in in action!!