Ham and bacon first timer (did search)

  • 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.

veener88

Smoke Blower
Original poster
Apr 16, 2006
141
11
Northern IL
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,
 

veener88

Smoke Blower
Original poster
Thread starter
Apr 16, 2006
141
11
Northern IL
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.
 

Latest posts