my first smoked bacon using pops brine http://imageshack.us/a/img854/5698/ekhd.jpg http://imageshack.us/a/img12/6717/gxcv.jpg http://imageshack.us/a/img834/9153/gyv6.jpg i took off the skin becuase when i fried a piece it was hard to chew. in the picture that i have it is still on but should have to...

ok sry about that. But i am going to buy one and did contact pikeman

Thanks you guys . Nor cal kid how much did you pay for yours? _________________ King K, Our member Pikeman_95 is Kirby Campbell, one of the finest folks I've ever chatted with. You can contact him via private message or by email . Please discuss prices with him in private correspondence. Thanks for ...

Hi I am very interested in buying the Kirby cannon and want to know some more info on how it work's, cost, and what sizes it comes in?

instead of the steel plate that i had on top of my firebox i replaced it with firebricks on the top because the steel plate would bent a lot from the heat. And i fixed up the front door tell me what you think did i do good or bad? i used to have it like this here are 2 photos http://imageshack.us/a/...

oh so you use a dry cure thats fine i think it will work out good. thank you for helping me out i will post the pics of the bacon when its ready next week

yeah your right i will try playing with the fire and see how to manage the flame going out of control. i just put 8 pounds of bacon in the pops brine do you think thats to much salt and cure for 8 pounds of bacon?

yeah probably i little longer they were some long hot smoked kielbasa. i was using a thick piece of sheet metal on my fire box and every time i would have a fire going in the pit the steel sheet would bend from such high temps and let smoke out so i took it off the sealed the top of my fire pit with...

i have a 12 inch thermometer right above the meat and when i was smoking it i double checked the temp with a digital thermometer and the reading was in the same temp. i had the loins right above the pipe so maybe that's why. do you thin if i put like a kitchen baffle over my pipe it will spread the ...

red zed i think my heating element was far enought from my loins. my used apple and cherry here is my smoke house

http://wedlinydomowe.pl/en/viewtopic.php?t=6545

i am probly going to try pops brine this is it and people say its preety good but my question is that i am going to be making only 5 pounds of bacon do you think this is too much cure for that here is the recipe for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt...

the canadian bacon turned out very good and i know that was a pretty crappy cut i made in that loin i will post a pic of it sliced. your right i did use a lot of sugar in my brine and that does burn. but the taste of it is exellent and i guess that's what matters most. The next thing i am going to w...

Check out my first try at smoking canadian bacon. i thought i was supposed to come out like a red color when donw smoking but turned out brown and a little burned at the end. i used this recipe 2 quarts apple juice 2 quarts filtered water 1 Cup Pure Maple Syrup (doesn't have to be the premium brand ...

i thought i would be easier to put them in water and in the oven at 170 because then its always at a constant temperature rather then the temp maybe going higher at a simmer on the stove. if you put the susage on a simmer on the stove it will stay at 170?? also i have two books that stanley mariansk...

ok i have ten pounds left to go smoke and hopefully it comes and great . i will smoke my kielbasa at 130-140 deg for 3 hours and then put the sausage in a big pot full of water and in the oven at 170 until it reaches 154 deg imt right?. After its done i will shower it with a cold water bath for 5 mi...