Makin Bacon

Discussion in 'Roll Call' started by fuimus, Sep 19, 2013.

  1. Hi there I am Ken.

    I have been BBQ'ing for several years and just started cold smoking last year. I have done Andouille, Chorizo, Bacon (Too Salty) and looking eventually to doing a ham and maybe some Salami. I live in WNY and its getting that time of year to break out the grinder, press and bacon hangers.

    Here are some pics of my smoker, Heat source and cold Smoke generator

    Last edited: Sep 19, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member


    Looks like a Great Setup !!!

    Now you should go to "Roll Call" & introduce yourself there, so you can be properly welcomed.

    Welcome Ken,

  3. My apologies BearCarver, I thought that was were i was. 
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Nice to be jealous of!  Great q-views!

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello Ken and welcome aboard!  That's an impressive setup you've got!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    My Bad !!!

    I guess I'm just not used to new members using "Makin Bacon" for a title.

    I should have looked closer----Xin Loi !

  7. No Worries here BearCarver. I'm grateful you were looking to point me in a right direction. I am already finding excellent information here especially the POP's recipe brining bacon.  I just converted a freezer to a refrigerator and can put a couple of five gallon buckts in there to hold my next batch.[​IMG]
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!!

    Pops will not steer you wrong !!!

    I got some easy to follow "Step by Steps" too, in my signature, at the bottom of all my posts.


  9. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

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