Recent content by 1Valady

Just tried my first bacon from a wild boar we hunted this spring. Dry cured a 3-lb. belly for 5 days then into the smoker, tried to keep it between 140° and 175°. (The temp. I monitor with the RediCheck thermometer and always notice a big fluctuation.) Took a good 4 1/2 hours to get to 150°...

Just bought a Model #2 and have more ideas in my head than I have time to execute!  Tried making Bacon Candy and was moderately pleased with the first batch, but it had a slightly "artificial" aftertaste.  The only thick-sliced bacon I could find was either apple wood or hickory smoked already...