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  1. geoffrey

    First batch of bacon

    I hot smoked them with apple and hickory, for 2.5 hrs
  2. First batch of bacon

    First batch of bacon

    • geoffrey
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  3. geoffrey

    First batch of bacon

    This is my first batch That was the start And the end. I used a standard rub cure pink salts,salt,sugar let them set in there for 9 days soaked them for a whole day- they were to salty on the fry test- then hung them in the garage for 24 hrs then popped them in the smoker.
  4. image.jpg

    image.jpg

    • geoffrey
    • Media item
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    • Album: First batch of bacon
  5. image.jpg

    image.jpg

    • geoffrey
    • Media item
    • Comments: 0
    • Album: First batch of bacon
  6. geoffrey

    What do you have ready to drink, and what's on deck for upcoming brew days?

    I just get mine at the store
  7. geoffrey

    Pork belly costs?

    Here in oregon I pay 3.98 to 5.50 for pork belly from a local butcher. The local Mexican market dose 3.98 lb and then it just goes all over from there.
  8. geoffrey

    Cold smoking of meats I will try again

    Smoke daddy makes a cold smoke generator small medium and large.
  9. geoffrey

    Awesome site

    I'm from oregon been smoking for about 6 years have smoked a lot of stuff but the info, tips, and tricks on this site is are just amazing people on here are super nice and ready to give there info up to help somebody out. Can't wait to explore this more and see what new things are guna be...
  10. geoffrey

    first timer...

    10-4
  11. geoffrey

    first timer...

    Ok thank you again. Man this site is amazing wish I would of found it years ago.
  12. geoffrey

    first timer...

    Dave I'm using some pink cure salts and then got a basic recipe off of the internet salt, sugar, and I added some chopped garlic. But to day was the day I pull them out of the brine did a fry test and it was way to salty so I'm kinda at a stand still on what to do with it now .
  13. geoffrey

    first timer...

    Thanks Dave
  14. geoffrey

    first timer...

    Thank you.
  15. geoffrey

    first timer...

    So first time doing bacon i have smoked lots of other stuff and cheeses but totally new to bacon and cured meats i have 8.9 lbs of pork belly dry curing now. My question is are there any tips or tricks to smoking it, also do i cold smoke it or hot smoke it kinda confused on that, another...
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