dozerdean

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dozerdean

Newbie
Original poster
Dec 18, 2011
2
10
I used the honey ham cure on the bacon slabs and covered them in clear wrap according to reciepe in the sausage maker catalog. the bacon come out to salty and had a very strong taste of hickory, I smoked it till the internal temp was 140 in a home built smoker. Please advise as I will have some more hogs to process. Dean
 
Hello dozerdean .  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  I am not your bacon guy.  Someone with know how will be along soon to offer advice.  Good luck

Danny
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky