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  1. hunter16

    Bacon

    I don't have any full pictures of the smoker- I'll try to get one. Spent about three months building it. The smoke chamber is a 250 gallon double-wall stainless milk bulk tank- smoke goes through 4"double wall pipe to the lower chamber of the smoker where it is diffused through a steel heat...
  2. hunter16

    Bacon

    Smoked 60lbs of pork bellies this weekend (along with 70lbs of pork loin). Thought I'd share some pictures!
  3. hunter16

    Suggestions on a Stuffer?

    We have a 30lb Cabelas Stuffer with the foot control motor on it...stuffs very well- the motor makes a big difference with the consistancy. Leaves about 1 1/2 lbs of meat on the bottom when we're done, but we always just dump that right into a frying pan and cook it up for a "celebration"...
  4. hunter16

    Might be getting a Hog, help me pick the cuts!!!!

    We got ours from a guy who has 25,000 head on hand any given day...he has some that get too big to sell (they'll dock him on the whole load if he has some that are overweight), or some sows (some of those will weigh upwards of 600 lbs). Rather than sell them for that price to the locker, he'll...
  5. hunter16

    New guy from Nebraska

    Hi all...longtime lurker...figure its about time to start posting Just starting to get into this smoking thing in a more serious way...have always enjoyed eating the stuff, and now figure its time to make it. Had a basic Cabelas kettle type smoker for a while, but with the amount of meat that I...
  6. hunter16

    Might be getting a Hog, help me pick the cuts!!!!

    Hi- new guy here...just got done doing the pig thing. We ended up doing 15 hogs the last two weekends (live weight range from 250-425...most closer to 300). Did all the processing ourselves- there was 6 of us. I just finished my first batch of bacon, using some tips that I picked up from...
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