Free: Contests & Raffles.
I agree, great looking bacon. I think your smoker is too clean though, you need to do some pork shoulders for pulled pork to fix that.
I'm absolutely hooked!!! Saw this thread a month or so ago and I just finished my 3rd batch. AWESOME!!! Smoked it for 8 hours.I smoke all my fixin's with a Big Chief and it works great. Added a load of beef jerky to today's load.The key to the best you ever tasted is to use green Vine Maple. I've used it for years and it is the best smoke flavor of all!!I saw it up in 1/4" disks with a radial arm saw and it works great. I also add the sawdust for more smoke. Works really well with the electric pan.Mike
JasonI have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?
Jason, that looks awesome. I just ate up my last bit of BBB yesterdeay. Time to make another batch. I have been looking at slicers, where did you get yours and do you like it? Thanks John
I was at Cabelas (post falls) late last week and they did not have any BBB cure. The gals in that dept had never even heard of it. GO figure. It seems to be the most popular thing on HuntWa. We had better set them straight. Last time I was at Wholesale sports, they didn't have any either. Kinda rough to have to pay shipping everytime I order some.
Hey, quick question... is that stuff ready to eat out the smoker or does it have to be cooked afterwards? I bought my mix, but haven't had time to make it yet (too busy smoking fish lately!)... anyhow, are we getting internal temps to 165 to get rid of trich?ThanksBy the way.... GOT DAM!!! That is some Good Lookin Grub!