Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smoken north

    Getting the belly ready for bacon

    About 55lbs of belly from this years pigs. I did a modified Pop's Brine in two of the batches. Added some smoked paprika, garlic powder, black pepper and some chipotle pepper. The last was a smaller batch of maple bacon cure from sausage maker. Sorry I didn't get more pictures, was in a bit of a...
  2. smoken north

    Dry brine ham hock?

    Does anyone have a good dry brine for ham hock? Or could you even do a hock with dry brine? Any help would be appreciated. Thanks fellas
  3. smoken north

    smoken in the cold

    Hello from the cold north! Its been below zero for a while now here in Minnesota. This morning it was negative 24 degrees...good day for some smoking right.... :) Just got into smoking a few months ago and can't seem to stop. I really don't know why I didn't get into it earlier. I have a...
Top Bottom
Back
Clicky