Quote:
Originally Posted by bvlester
I have a big chief smoker do up some bacon takes a little while to cure ( 7 days to do properly brown suger maple cure,) but it is worth it nothing like home smoked foods. trout and salmon are great too. I think I will be fireing up the smoker this week also thanks for reminding me. I have a large rainbow trout to do up I use maple and cherry wood mostly.
Bill
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hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to
ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.
Steve
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