Separate names with a comma.
Discussion in 'Bacon' started by bobbyk, Oct 7, 2014.
11 lbs of bellies gone into brine today.
Please let it get cold here soooooooon!!! We get maybe a week of cold and its a busy smoker!
Bon Chance, and I'm in for the ride!
It should be good. What are you using for brine?
Just pops brine
Newfoundland, as in by Lake Wallenpaupack???
We used to stop at the "Newfi" Hotel for Sammies & Beer whenever we went to the Lake!!
Gottcha. It will be good.
I have 3 - 3 pounders in the frezer just waiting for some cooler weather to get down here so I can smoke 'em up. Best of luck to you, will be watchin'
Yes sir. The hotel is 1.5 miles from me
Maple & brown sugar, plain, and black pepper & garlic bacon. Round one, maple pellets.
I'll be watching this one!
I'm over in Brazoria county and have been doing bacon every two weeks since middle of August.
Curious as to what you're using for a container to brine those.
Great Start, Neighbor!!
Mmmmmmm smoky bacon goodness!!!!
Oh I used a food grade bucket from lowes.
Thanks. Wasn't aware that food grade stuff was available at Lowes. I'll look into it.
If you check the bakery at your local grocery store, they are usually only too happy to part with the buckets that cake icing comes in. There are various sizes and they work great.
I'll look into that. Thanks!