Search results for query: *

Thanks for the tip al. Cold smoke it is. Gonna be a late night for me. Especially since I've never smoked anything that cold before.

I've seen a few posts about that. I can see how much more liquid is coming out even with the fans on them. My big problem is I have to go to work and will be gone for 2 weeks. Wish I would have seen them 4 days ago. You think it would be better to smoke them warmer since I can't dry them out...

Got the smoker fired up and drying the bacon more in front of 3 fans.

Ok another question for everybody. How much does the flavor change after drying them overnight and smoking them? I tried a few pieces and honestly it's good but I'm not too impressed.

Ok awesome thanks. Now it's a waiting game

Here's a question for everybody. How often do I need to inject these bad boys? Daily?

Yes sir. I spent about an hour injecting every piece I had in the brine. Especially the hams there about 7in thick

I started with pops cure recipe. Just messed with it a little bit from looking at what other members did. So the brine is 1 gallon water 1 cup sugar 1 cup brown sugar 1/2 cup canning salt 1tbsp #1 cure (heaping) 1/4 cup of homemade maple syrup 1/8 cup granulated garlic 1/8 cup granulated onion...

One of the benefits to butchering your own is you can be a lot pickier and get some massive slabs of bacon.

Hi again everybody it's been a while. Finally got some time to start my bacon from the hogs I butchered in January

It's been forever since Ive been on here but I seen this and had to throw my 2 cents in. pickyourown.org and simplycanning.com also have quite a few good recipes and go into complete detail on what to do. The ball canning book is always the best. I've checked on mostly all there recipes and...