Recent content by flewellen1

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  1. flewellen1

    New smoker

    Have used the smoker daily. Just got some summer sausage off. Cut in to one and it’s pretty good.
  2. flewellen1

    New smoker

    Picked up this smoker the other day. They had just finished putting it together and it was the last one. Saved me some install time. Smoked some pork chops and wings the other night. I’m going to make some summer sausage and brats Monday. Have no complaints on it yet.
  3. flewellen1

    Comment by 'flewellen1' in media '20140325_181039.jpg'

    Thank you.
  4. flewellen1

    First time Bacon

    Finished product frying up. Nice smoked, salty flavor.
  5. 20140325_181039.jpg

    20140325_181039.jpg

    • flewellen1
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    • Album: First time Bacon
  6. flewellen1

    First time Bacon

    15 hours in smoker with internal temps ranging from 120 to 124. Will put in fridge for a day then slice and freeze.
  7. 20140325_052707.jpg

    20140325_052707.jpg

    • flewellen1
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    • Album: First time Bacon
  8. First time Bacon

    First time Bacon

  9. pork belly.jpg

    pork belly.jpg

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    • Album: First time Bacon
  10. Hello and Thanks!

    Hello and Thanks!

  11. smoked chicken.jpg

    smoked chicken.jpg

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    • Album: Hello and Thanks!
  12. pastrami.jpg

    pastrami.jpg

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    • Album: Hello and Thanks!
  13. flewellen1

    Hello and Thanks!

    New member here.  Live in Wis. Rapids, WI.  Bought a MES 30 several weeks ago.  Have made a pastrami on St. Patricks day which was great.  Also made some smoke chicken breasts tonight that were wrapped in bacon and those to also turned out great.  Just got done curing some pork bellies(about 22...
  14. flewellen1

    First time Bacon

    I just took 6 slabs of pork belly out of Pops wet brine recipe method.  Had it in the fridge in 6 separate containers for 11 days.  Now have patted the wettness off and it is sitting in my fridge uncovered until tomorrow afternoon when I start smoking it.  My question is, what color is the meat...
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