• 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.

dozerdean

dozerdean

Newbie
2
10
Joined Dec 18, 2011
I used the honey ham cure on the bacon slabs and covered them in clear wrap according to reciepe in the sausage maker catalog. the bacon come out to salty and had a very strong taste of hickory, I smoked it till the internal temp was 140 in a home built smoker. Please advise as I will have some more hogs to process. Dean
 

kc5tpy

Master of the Pit
4,343
183
Joined May 12, 2013
Hello dozerdean .  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  I am not your bacon guy.  Someone with know how will be along soon to offer advice.  Good luck

Danny
 

Latest posts

Hot Threads

Top Bottom
AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks