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Ham and bacon first timer (did search)


Smoke Blower
Joined Apr 16, 2006
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.


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,


Master of the Pit
OTBS Member
Joined May 21, 2006
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.


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


Smoke Blower
Joined Apr 16, 2006

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.

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