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  1. possumskinner1

    How did you come up with your screen name?

    PossumSkinner was my CB handle back in the mid '70's... It was taken on here so I went Possumskinner1.
  2. possumskinner1

    First belly bacon

    OK.. I do a 10 day dry cure for my belly Bacon, & a 20 day for my BuckBoard Bacon...Now I get skinnless& trimmed bellies. Saves me a lot of time.
  3. possumskinner1

    First belly bacon

    Yeah... The brine... It does look great!!
  4. possumskinner1

    First belly bacon

    Looks Great!!.... I'd like to know how you bought a 9 lb belly, and ended up with 9 lb of Bacon?? I've never even come close
  5. possumskinner1

    Another BaconMaker...

    Hi!! New guy here... Been Makin' Bacon for about a year and a half. I usually make slab or belly bacon. 4+ bellies at a time. presently waiting on a delivery today of 62 lbs. (4) bellies, which is to arrive this afternoon. I also do BuckBoard Bacon, with a Sriracha/Garlic flare.... I have 4...
  6. possumskinner1

    Roll Call

    I'm in Des Moines.... If ya want some Bacon, hit me up!!
  7. possumskinner1

    BACON!!!

    Now that I have your attention!! Thanks for the add... I make my own Bacon, Sriracha/Garlic BuckBoard Bacon, My Versions of Pastrami & Capicola, and add lib on Versions of anything in between. I built my own Smokehouse, also have an 'ol Brinkman Pitmaster... Anyway... Hi!!
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