Best Homemade Bacon Recipe in the World.

http://www.thesmallholdingfestival.com/The_Smallholding_Festival/6.html

96 Cubic Foot Insulated Thermostatic Controlled Electric smoker

Me and a buddy decided we should build a new smoker. The barrel smokers are great, but lack space, and take a lot of charcoal when it's - 40C... This is what we got so far. I still need to wire up the thermostat, but I'll post more in the next couple days.

7 - 185Watt Strip Heaters for the Main Heat,

I will be putting in 2 more on a different controller strictly for smoking the wood chips.

Kinda looks like an Outhouse.

The entire front wall hinges open to make it easier to hang rods for the meat to hang on. We are also going to develop a chute or smaller access to add wood chips so that we don't have to open up the big door.

Steel heat shields around the bottom to help reflect the heat from the wood .

Im so hungry now... I'll post more once we get it smokin!

Hickory Smoked Bacon - Shooting Skeet and Smokin Meat

You HAVE to try this if you havn't already.  I started with some pork bellies from the butcher. 

 I trimmed a little of the fat off, but didn't go crazy.

 

 Next I mixed up a basic Morton's dry cure, added some random spices, and lots of cracked pepper and rubbed it into the surfaces of the meat.

I wrapped it up airtight and then the hardest part... waited for 4 days... 

...4 Days Later

I rinsed all the cure off, rubbed pure maple syrup on 3 slabs, and tossed em on the smoker at about   220 degrees with lots of Hickory smoke. 

About 2 1/2 or 3 hours later, (not too sure I was shooting skeet with my buddies) they turned out perfect. That smoker is like magic.

Oh Ya, we had ribs for dinner, done on my buddy Jarrod's Smoker... MMMMM

Talk about a great day!

BBq Pit Boys

Check them out, fantastic recipes, and great videos.

http://www.bbqpitboys.com/

Fantastic Homemade Jerky Recipe.

My Buddy Blake gave me this jerky recipe and I'd have to say it is the recipe I use most. For Beef, or Deer jerky. Blake did some sweet Caribou. I'd love to try some Bison, Moose or Elk too.

1TBSP of Salt

1TBSP of Pepper

1TBSP of Garlic powder

1TBSP of Onion flakes

3 TBSP of Brown sugar

1 cup of water.

Recipe good for 2.5 pounds of Meat.

I like to add a little cayenne pepper, red pepper flakes and even some hot sauce. 

Cut up a roast in thin slices about 3/16" to 1/4" thick.  Freeze it for an hour first to make it easier to slice, and put it a zip bag with the ingredients,  and mix it around a bit and let it sit overnight in the fridge.  I like to smoke it for about 4-5 hours at about 150 degrees with lots of Mesquite smoke for the first 2-3 hours.  Mesquite is the best for jerky as far as I'm concerned.

I don't have any picks for some reason, but I'll post some soon. 

Enjoy.
Lemme know what you think.

Homemade Back Bacon

A simple Morton's Tender Quick and sugar rub on a pork loin.  Let it cure for 3 - 5 days, soak it cold water for an hour or so, then toss it in the smoker at about 225 for a while until the internal temp is at least 160. I used Hickory, but next time I'm gonna try some apple wood and do a ham too.

 

Curing in the Fridge

Finished Product, and man it was good!

So I bought a Turkey Fryer the other day.

49 min later... so tasty.