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  1. smoker shawn

    Maple, Bourbon BACON!!!

    The Maple bourbon bacon is the belly on the left.
  2. smoker shawn

    Maple, Bourbon BACON!!!

    Smoked for 4 1/2 hours over hickory and applewood.
  3. smoker shawn

    Maple, Bourbon BACON!!!

  4. smoker shawn

    Maple, Bourbon BACON!!!

    A big thanks to my buddy Eli for getting me into this sport! And his continued help with experimenting with new recipes!  Practice makes perfectly Delicious!!
  5. smoker shawn

    Maple, Bourbon BACON!!!

    Sweet Georgia Brown!!!  This is the best bacon I have ever had!!!   It turned out great!!!!
  6. smoker shawn

    Need some help

    He does know what he is doing when he butchers the animals. I have butchers several deer with him. So, I am not concerned with that aspect. Unfortunately, I do not have access to a large deep fryer. So they will have to be smoked. My usual process for smoking birds (properly prepared), is too...
  7. smoker shawn

    Need some help

    I was asked by a friend to smoke - 2 turkeys, 1 pheasant, and a snapper turtle. He just dropped them off this morning for me to hot smoke. I asked him how he cured/prepared them. He told me "I have never cured or brined my birds for smoking and I am not going to start now".   My questions are...
  8. smoker shawn

    Maple, Bourbon BACON!!!

    SmokinAl - thanks for your concern, Perhaps I didnt make it clear on the recipe, I am using a small portion of the dry cure mixture (1/3 cup or approx 1/10th of the dry cure recipe I posted.) For a 4# to 5# belly it is just about right on. I hope this clears it up on the amount of cure I am...
  9. smoker shawn

    Maple, Bourbon BACON!!!

    I thought I would test out a recipe that combines three great things. Pork, Pure Maple syrup, and Bourbon! ( I am shooting from the hip a little with this recipe...  So maybe wait until I get it smoked and tested before you try it out) 1- cup Bourbon 1/2 cup Pure maple Syrup 1/4 cup brown...
  10. smoker shawn

    Pancetta

    I love making Pancetta!  This is the 5th one of these I have made (I use the recipe from Charcuterie by Michael Ruhlman). And it turns out AWESOME!!  I purchased the whole hog from a local farmer. The bellies look good, nice and thick and not overly fatty. I am using the belly closest to...
  11. smoker shawn

    Sausage and Peppers Ready for the Superbowl!

    Homemade Italian Sausage.... Peppers and onions... Delicious!!
  12. sausage and peppers.jpg

    sausage and peppers.jpg

    • smoker shawn
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  13. smoker shawn

    My first attempt at Fatty Greatness w/Q-View

    That looks awesome!  Good job!
  14. smoker shawn

    Hello from small town Minnesota!

    I have been smoking for a few years now with a good friend of mine.  We built a 8'x8'x8' cinder block smoker with an exterior smoke box (3 foot square) on his rural property. I started off 3 or 4 years ago with making summer sausage after deer hunting and working on perfecting the recipe...
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