Hello Everyone,
I stumbled on this site a couple weeks ago when I decided to try my hand at making bacon. I have been making sausage, smoking, grilling,
and processing game/fish for almost 30 years and never tried to make my own bacon. When I seen my first Qiew of BBB I knew this was in
the right spot, and I can’t wait to make my first batch.
My first smoker was a Little Chief Smoker. I bought this when I needed to find a new way to cook all the Salmon that we caught when we moved to Washington State in 1984, there is nothing better than smoked and or smoked canned salmon.
A year later I modified my propane grill for an indirect smoking for ribs, roasts, turkeys...
In 1986 I was introduced to deer, and elk hunting. My friends all loved my smoked meats and Q (I was also the camp chef) and asked if
I could make them some deer summer sausage. So I went out and found the sausage making book by Rytek Kutas and have been hooked every since.
The Little Chief Smoker was not working out very well for my new found love of sausage making so in the summer of 87 I decided to build my own
smokehouse from a fridge that I picked up in the junk yard. This fridge smoker has gone through numerous changes throughout the years and is
still my only smoker today and I do both hot and cold smoking in it. I will post a Q-View of the smoker soon. My avatar picture is a couple of butts I smoked a few weeks ago.
In 2000 I retired from the Navy (ETC/SS) after 21 years and moved to Central Ohio for a great job and also to get closer to the family. Besides I was
getting tired of eating salmon, halibut, cod, dungeness crab, duck, geese, deer and elk all the time…LOL
I have read many of the posts in this forum on dry, wet curing, and bacon making, but still have questions on the minimum amount of sodium nitrite
that can be used Safely (will post in another thread). There are great recipes for curing using TQ, but I prefer pink salt, nothing against using TQ as
I used it many years ago when I started in this hobby, but soon found out that that you have more flexibility using pink salt.
Other hobbies include; Beer/Wine/Mead making 20+ years, and RC Helicopters (just starting this one)… Too many hobbies and not enough time or money!
Thanks for reading,
Troy
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I stumbled on this site a couple weeks ago when I decided to try my hand at making bacon. I have been making sausage, smoking, grilling,
and processing game/fish for almost 30 years and never tried to make my own bacon. When I seen my first Qiew of BBB I knew this was in
the right spot, and I can’t wait to make my first batch.
My first smoker was a Little Chief Smoker. I bought this when I needed to find a new way to cook all the Salmon that we caught when we moved to Washington State in 1984, there is nothing better than smoked and or smoked canned salmon.
A year later I modified my propane grill for an indirect smoking for ribs, roasts, turkeys...
In 1986 I was introduced to deer, and elk hunting. My friends all loved my smoked meats and Q (I was also the camp chef) and asked if
I could make them some deer summer sausage. So I went out and found the sausage making book by Rytek Kutas and have been hooked every since.
The Little Chief Smoker was not working out very well for my new found love of sausage making so in the summer of 87 I decided to build my own
smokehouse from a fridge that I picked up in the junk yard. This fridge smoker has gone through numerous changes throughout the years and is
still my only smoker today and I do both hot and cold smoking in it. I will post a Q-View of the smoker soon. My avatar picture is a couple of butts I smoked a few weeks ago.
In 2000 I retired from the Navy (ETC/SS) after 21 years and moved to Central Ohio for a great job and also to get closer to the family. Besides I was
getting tired of eating salmon, halibut, cod, dungeness crab, duck, geese, deer and elk all the time…LOL
I have read many of the posts in this forum on dry, wet curing, and bacon making, but still have questions on the minimum amount of sodium nitrite
that can be used Safely (will post in another thread). There are great recipes for curing using TQ, but I prefer pink salt, nothing against using TQ as
I used it many years ago when I started in this hobby, but soon found out that that you have more flexibility using pink salt.
Other hobbies include; Beer/Wine/Mead making 20+ years, and RC Helicopters (just starting this one)… Too many hobbies and not enough time or money!
Thanks for reading,
Troy
EndFragment
