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  1. killinbambi90

    Fresh batch of BBB and CB

    Thanks for all of the feedback guys! The information given in some of the comments alone are top notch. Really appreciate your time answering some of those in depth...
  2. killinbambi90

    Fresh batch of BBB and CB

    I figured 1 day per half inch plus 2 days for safety.. it was more like 3 1/2 inches outer diameter... I did a dry rub using diggindogs calculator with cure #1... The cold smoke definitely gave it a lighter color but a deeper smoke flavor...
  3. killinbambi90

    Fresh batch of BBB and CB

    Total thickness was around 4 inches roughly, 2 - 2 inch sections rolled together.. cold smoked 8 hrs, any more would have been too strong for my liking...
  4. killinbambi90

    Fresh batch of BBB and CB

    It was a big butt that I deboned and fillet to the same size pieces, then i rolled it up and tied it.
  5. killinbambi90

    Fresh batch of BBB and CB

    Did my first cold smoke on these after curing for 10 days. Really pleased with the results.
  6. killinbambi90

    Whats your take on making bacon like this?

    I make bacon all the time with cure and have really enjoyed it. Just came across this read the other day and wasn't for sure how it would be deemed "safe." Especially where they mention room temp storage for months....
  7. killinbambi90

    Whats your take on making bacon like this?

    Thats why I'm askin, never seen it drawn up like this before...
  8. killinbambi90

    Whats your take on making bacon like this?

    http://theelliotthomestead.com/2014/10/homemade-bacon/ I came across this the other day. Would the finished product need to be hot smoked since the lack of cure #1? Can it be cold smoked due to the high salt content removing the moisture?
  9. killinbambi90

    Made some quick cards today

    Tired of remembering my equations that worked with my scale, I typed these up and laminated them. Doing the same with my recipes so they last a life time!
  10. killinbambi90

    Tried my hand at Bologna today

    Hahah, accidental overload of wood chips in the mes.. when I opened the door a rush of oxygen entered and whooosh.... got it out though... ordered up a 5x8 amazn smoker
  11. killinbambi90

    Tried my hand at Bologna today

  12. killinbambi90

    Tried my hand at Bologna today

    Was pleased how well it turned out, first time using a water bath to finish as well as bologna seasoning in general. Between the smoker catching fire and the thermometer actin up, I was happy to say the least.
  13. killinbambi90

    Tried my hand at Bologna today

    Are you using collagen or fibrous? Is the casing stickin to the wrinkles in the casing or to the meat?
  14. killinbambi90

    Tried my hand at Bologna today

    Ground up a nice mix of lean pork/beef at a 50/50 ratio. Added some AC Leggs Old Plantation seasoning as well as some cure #1. Ran a 10lb batch making a 8 lb log and 2 lbs of stix. Finished the log off in a water bath which was a first in a fibrous casing. I know a little water entered the...
  15. killinbambi90

    Westinghouse Smoker Build

    Ah, I didn't think about the wall thickness, appreciate the help!
  16. Westinghouse Fridge, Great for Smoker Build

    Westinghouse Fridge, Great for Smoker Build

  17. killinbambi90

    Westinghouse Fridge, Great for Smoker Build

    Never got a chance to finish this project. Local Pick Up only 62056. First $50 takes it
  18. received_1243523548997700[1].jpeg

    received_1243523548997700[1].jpeg

    • killinbambi90
    • Media item
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    • Album: Westinghouse Fridge, Great for Smoker Build
  19. Screenshot_2015-11-30-07-58-27[1].png

    Screenshot_2015-11-30-07-58-27[1].png

    • killinbambi90
    • Media item
    • Comments: 0
    • Album: Westinghouse Fridge, Great for Smoker Build
  20. killinbambi90

    Westinghouse Smoker Build

    Has anyone used this heating element until they get a concrete plan of their smoker down pat?  Seems like it would work well being that its adjustable in temp range. Thanks...
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