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  1. eggflipper

    Bacon from pork loin

    That corn cob burns until it's done doesn't it??
  2. eggflipper

    Bacon from pork loin

    Cooked is on the bottom, uncooked on top. That came out pretty tasty. Maybe a little dry, but nice flavor.
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    IMG_0650.JPG

    • eggflipper
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  4. eggflipper

    Bacon from pork loin

    Sorry. I posted the wrong pic. This is the finished product.
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    IMG_0649.JPG

    • eggflipper
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  6. eggflipper

    Bacon from pork loin

    Looks good.
  7. eggflipper

    Bacon from pork loin

    I smoked the pork loin this morning. I used a little apple and cherry chips, and a bunch of corn cob. I like the fact that the corn cob gives off A LOT of smoke. I'll post a pic once I pull it out of the smoker.
  8. eggflipper

    Bacon from pork loin

  9. eggflipper

    Bacon from pork loin

    I was able to get some corn cob at my local tractor supply. I will be smoking the loin on Tuesday. Do I need to do anything to the corn cob or just use it in place of the wood chips? I have read that some people use a mix of corn cob and wood chips. Thanks.
  10. eggflipper

    Why is my link sausage so ugly?

    I was having the same issue. Sausage coming out too dark. I smoke them at around 200 degrees in a vertical propane smoker. Problem was I wasn't venting it enough so I was getting a lot of dirty smoke. I opened up the vent and waited until the heavy white smoke dissipated to put in the sausage...
  11. Bacon from pork loin

    Bacon from pork loin

  12. eggflipper

    Bacon from pork loin

    I butterflied the pork loin and applied the cure mix. Now fourteen days of flipping.
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    IMG_0646.JPG

    • eggflipper
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  14. eggflipper

    Bacon from pork loin

    i haven't heard of corn cob. I'll have to see if it is available in my area.
  15. eggflipper

    Bacon from pork loin

    I usually use apple when I do my bacon, so I will probably go with that.
  16. eggflipper

    Bacon from pork loin

    What I'm hoping for is a meaty strip of bacon without the "fatty" part. I will post some pics along the way. My cure rub stays on for fourteen days.
  17. eggflipper

    Bacon from pork loin

    Yeah, I think I will try it.
  18. eggflipper

    Bacon from pork loin

    I was considering butterflying a piece of pork loin so it is about 1 inch thick. Using my cure recipe that I have and then smoking it. Has anyone tried making bacon using a pork loin instead of the belly? Any input is appreciated. Thanks Gene.
  19. eggflipper

    Roll call

    Thanks crazymoon.
  20. eggflipper

    Calling all Smoke Hollow owners!

    I probably could have done without the side water ports, but it is definitely a lot bigger than my previous smoker. It is my first smoke hollow.
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