www.sausagemaking.org

Posted: **Sat Nov 15, 2008 2:15 pm**

Go Scotty Go

Posted: **Sat Nov 15, 2008 3:55 pm**

wittdog wrote:Go Scotty Go

Trying to smoke at lower temperatures is triccky in florida-- i think i will do bacon in January from now on

Posted: **Sat Nov 15, 2008 5:25 pm**

That's a decent amount of pig you've got there...looking good !!

I hope you're going to post the "finished" pictures too ?!?

Mike.

Posted: **Sat Nov 15, 2008 5:31 pm**

What are you using to smoke the bacon with?

Posted: **Sat Nov 15, 2008 6:01 pm**

I will post pictures-

I'm using hickory' apple and pecan.

Why?? Because i have some.
Mainly hickory

Posted: **Sat Nov 15, 2008 6:17 pm**

Sorry I ment the actual smoker...but those are good wood choices

Posted: **Sat Nov 15, 2008 6:58 pm**

wittdog wrote:Sorry I ment the actual smoker...but those are good wood choices

An el cheapo gas unit i got from wal mart. --great outdoors something

Posted: **Sat Nov 15, 2008 7:09 pm**

temperature monitoring makes any smoker a good smoker

Posted: **Sat Nov 15, 2008 10:30 pm**

I need to finish off my smoker.....

Looks good Scotty...ready for breakfast??

Posted: **Sun Nov 16, 2008 5:02 am**

That looks good Scotty. I have a batch in my brine bucket that will be ready to smoke next weekend. I like to remove the rind before I brine it , and it helps the smoke penetrate better and easier to slice IMHO. See you in January

see the stacked bacon slabs just fileted off the ribs in the top right corner.

Posted: **Sun Nov 16, 2008 2:23 pm**

i think that removing the rind first is best--i was just lazy

Posted: **Mon Nov 24, 2008 11:29 am**

I would be happy with that.

Posted: **Wed Nov 26, 2008 3:48 pm**

Hey Dr S - fancy seeing you here?!
clarep

Posted: **Wed Nov 26, 2008 5:40 pm**

Do you two know each other? :lol:

Dave

www.sausagemaking.org

Getting ready for todays smoke

Getting ready for todays smoke