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  1. Makin Bacon!

    Makin Bacon!

    • geo1313
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  2. geo1313

    Makin Bacon!

    After a 7 day cure I rinsed and dried the bellies overnight. They went on the smoke at 100ºF at 9am this morning another 3 to 4 hours they should be finished.  I'm smoking 26Lbs today for christmas gifts.    
  3. Bacon.jpeg

    Bacon.jpeg

    • geo1313
    • Media item
    • Comments: 0
    • Album: Makin Bacon!
  4. geo1313

    New From NJ

    Thanks for all the welcomes. My smoker survived hurricane Sandy and so did I made it through the storm without losing power and any damage to my home. I smoked a brisket to feed friends without power nothing makes people forget there problems like smoked meat.
  5. geo1313

    New From NJ

    Hi SMF Just came across the forum, I'm always looking for smoking info and help with new smokes.  I started Smoking a couple years ago actually right around the time I started to weld.  I built my smoker a UDS in honor of my welding teacher he was an Atomic Veteran. I'll post a link to some...
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