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I'm in south TX . I'm going to try to smoke it Wednesday . I have a big smoke house I might try to crack the door open some .

I have bout 70 lbs bacon curing right now and was wondering if the outside temp being so hot would it effect my bacon ? I normally make it in the winter time .

Looks good . Where did you find the old box at ?

I order mine from Reo . A spice company . They don't have a online store yet but here is there number .9362940222

I use pam too .Just be sure to install the plastic bushing in the splined end . My brother in law didn't on his and ended up with metal shavings . Had to chunk a batch of pan sausage .

Check out a sharpener called the wart hog . I have one and love it . Also another one called the work sharp is really good .

I paid 2.19 a pound for the bellys . Had everything else . So I got almost 30 lbs of bacon for 63 dollars . The pepper bacon I normally buy is almost 9 dollars a pound .

What size slicer do I need to slice belly bacon ?

Just pulled them out of the smoke house . Looking great . Here they are Pepper Maple Brown sugar and maple

A little update . I pulled my bacon and washed it off . Then I fried me some test strips . Taste pretty dang good . So now it's in the smoke house getting smoked with pecan and oak. Will pull it out in 12 hours or so.

I found some b grade light colored at a small grocery store .I added 1/2 cup for 5 lbs .

I paid 2.19 a lb . I had everything else . For me to buy thick slice pepper bacon it almost 9 bucks for a lb and a half . So for me it pays off pretty fast .

I have been making sausage for about 10 years now and I finally decided to try my hand at bacon . I'm making 15 lbs .this is what I'm working with I'm making 5 lbs of peppered 5 lbs of maple And 5 lbs of maple and brown sugar .. Hope to have them in the smoke house Thursday or Friday . Plan...

I use a 75 watt light bulb for my dry sausage . It's in a old up right freezer . I also have 2 fans to keep the air moving . I'm in south Texas so cold is never a problem .

 If that is a kirby cannon I have the same stuffer , man they are awesome.

I'm making 12 gallons now . Been going about a month now . Starting to get right where I want it . Will be canning it soon,

I watched the show the other day and thought it was freaking cool .

I just made 32 links last weekend . I froze mine in ziplock bags . I tried to vac seal but it was smashing the links to much . Next time I will freeze them first then vac seal them or use freezer paper .

I used a grinder with a stuffer plate . Worked out pretty good . Texture was good . Next time I make it I will use a stuffer . I just bought one waiting for it to get here . When I cooked the meat I added a little salt and pepper . I strained the water and added my spices to it . I shredded the...

The only time I have seen that is when I had my smokehouse to full and the sausages were touching each other .