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  1. hayskip

    No photos

    I just got a new phone and there are no pictures. No matter which link I go to no pics. Anyone have advice.
  2. hayskip

    Labeling items in pops brine

    Hi everyone. I have been learning so much from everyone I just have to give a shout out "thank you" to all of you. I do have a Question though. I smoked 25 lbs of bacon awhile back and my friends and family loved it. Needless to say it's almost gone. I did a dry cure but want to try pops brine...
  3. hayskip

    Is it ready?

    I have a Question about bacon. I bought 25 lbs of pork belly and a pkg of backwoods bacon cure. I had three 8.3 lb slabs of belly 25 lbs total I weighed out the package stuff decided it by 3 and rubbed it on the belly. Cut each one in 2 so I would have managable sizes. Put them in seal a meal...
  4. hayskip

    Sort of new to smoking and lots of questions

    Hi I'm Laurie I bought a masterbuilt electric smoker and have used it a few times. I live in Washington state and have always loved smoked meat. I am here to find answers info and tips. On having a great time looking around the forum.
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