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Getting the belly ready for bacon
About 55lbs of belly from this years pigs. I did a modified Pop's Brine in two of the batches. Added some smoked paprika, garlic powder, black pepper and some chipotle pepper. The last was a smaller batch of maple bacon cure from sausage maker. Sorry I didn't get more pictures, was in a bit of a...- smoken north
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- Replies: 5
- Forum: Pork
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Dry brine ham hock?
Does anyone have a good dry brine for ham hock? Or could you even do a hock with dry brine? Any help would be appreciated. Thanks fellas- smoken north
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- Replies: 6
- Forum: Blowing Smoke Around the Smoker.
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smoken in the cold
Hello from the cold north! Its been below zero for a while now here in Minnesota. This morning it was negative 24 degrees...good day for some smoking right.... :) Just got into smoking a few months ago and can't seem to stop. I really don't know why I didn't get into it earlier. I have a...- smoken north
- Thread
- Replies: 5
- Forum: Roll Call
