Recent content by BBinMO

I just got back from a trip to Sam's and they had two kinds of Pork Belly. One was the normal large slab and the other looked to be about half a slab or so but they had sliced it into strips that were a little over 2/3 of an inch wide.  That's what I would call extra thick bacon.  I bought one...

I remember my Grand Dad breaking out his home cured and smoked country ham around Christmas. Quite a strong and salty taste for a little boy but a taste I crave as an adult. I guess at 68 I should be considered an adult. Has anybody cured and then used their SI to smoke a whole country ham? I...

Now that I've got everybody's attention  :D....has anybody noticed if bigger pork butts tend to be tougher than smaller one? Say a 10 pounder vs. a 6 or 7 pound? Thanks for your comments.

Folks, I'm glad to be a proud new owner of a D2! Reading many of the posts on this forum made my decision to purchase a Smokin-It smoker easy.  I have my D2 burning off the manufacturing dirt as I write this.  We're going meat buying tomorrow and plan on our first smoke this weekend.  More to...