Ham and bacon first timer (did search)

[veener88]

I am getting my self ready for when the hog is done and I have 2 fresh hams and about 15-20lbs of bacon to smoke. What I am trying to get down is what I need and what I have to get ready for.

I have two smokers and I do not know what one is better for this.

Brinkmann Smoke`N Pit Pitmaster Deluxe Charcoal/Wood Smoker & Grill (have done the mods from this website)

Also the Brinkman Gourmet Charcoal Smoker & Grill.

I did see this post on bacon but Dacdots is on vacation.

http://www.smokingmeatforums.com/viewtopic.php?t=422

What I am trying to get down and the prep mostly. I read this and I am not sure what it means. "Pump your bellies at 8% of green weight"

I just want to get this right. From what I have read it is better for me to smoke these right away and then freeze then to have them sit in my freezer and smoke them latter.

I know my one problem might be is that my area is not very smoker freindly. So I have a hard time trying to find info on it and supplies.

Thanks for any help on this,

 

[cajunsmoker]

I think JoeD617 will chime in shortly and tell you what to do. He just did some good looking bacon. If you would like a ham cure recipe that can be done on a normal smoker then check this out.

http://www.dizzypigbbq.com/recipesHam.html

Got this on my list of things to do for Thanksgiving :D

 

[veener88]

Thanks,

That makes it seems very easy. I have to find were to get the supplies. I did just think of something my local hunting stores. I would think Bass Pro and Gander Mountin should have some of that modern cure.

 

[cajunsmoker]

I'm sorry, you can get all the supplies you need at this site;

http://www.sausagesource.com/

That site has all the cure stuff you will need.

 

[veener88]

I think I found some from my local store.

http://www.basspro.com/servlet/catal...=SearchResults

This should work right. This is their website.

http://www2.mailordercentral.com/lem...asp?number=208

Thanks again

 

[smokey steve]

Awesome link dude