Greetings from Mid-Michigan

Discussion in 'Roll Call' started by an2wan, Mar 10, 2010.

  1. Hello, I have been a long time lurker of this forum almost borderline stalking... I have been smoking and cooking whole hogs for a long time, thought might as well get into doing pig parts too. This is my first time attempt at some BBB. I used Morton's tender quick,light brown sugar and black pepper. I put them in the smoker for 6 hours with Hickory chips and chunks. Char-Broil Propane smoker..
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum and thanks for the pics. That's some fine looking bacon!
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, and thanks for the pics. It looks like you'll be on a roll real quick. it's all good my friend.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you decided to join us.
     
  5. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.
    Nice pics!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. [​IMG]
     
  7. silverado2100

    silverado2100 Fire Starter

    where in the thumb are you from?
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF and that bacon looks good how did you like the outcome anything your gonna do different next time?
     
  9. white cloud

    white cloud Master of the Pit OTBS Member

    Howdy, how long did you let the BBB Cure?. Dont get me wrong, it looks really good but, it almost looked like you applied the TQ and seasoning just prior to putting in the smoker and I am just trying to clarify for any newer people wanting to make bacon the right process. Welcome from MI.
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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  11. treegje

    treegje Master of the Pit

    Welcome to the SMF, We are glad to have you onboard
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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  13. thanks for the nice words... I live by Caro and when I do another batch I'll use more sugar or dark brown. I let it dry cure for 6 days.
     
  14. justsmoke2

    justsmoke2 Smoking Fanatic

    Welcome to the forums from another thumber just down the road in Peck.
     
  15. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color]!!
     

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