anyone here into smokin?

[StirCrazy]

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

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

[fishoholic]

All this talk about yummy smoked meat is making me hungry!

Originally Posted by StirCrazy

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

Hi Steve, If you smoke your bacon in the winter you can get extra smoke on it you can cook for about 2-3 hrs longer. TC up the hill has some BBQ stuff the one on the north shore has a limited amount also. there are some store that carry abit in the winter but the should be changing realy soon with the weather we have been having. Got go will talk latter.

Bill