Recent content by kcobbva

  1. K

    First Bacon - Wanting to cold smoke and finish hot smoke but have a question

    So I have roughly 11 hours on Saturday that I can claim as mine.  I plan to smoke 10lbs of bacon, cut in two 5lb slabs about 1 1/2" thick.    They'll have cured for 8 days and then rest overnight in the fridge before smoking. Planning to use apple wood.  The temperature swing will be 35-48...
  2. K

    First Sausage and First Use of the Smokin-It 3D Pro Smoker

    Finished my 1st smoke over the weekend and tested the results last night finally.  I followed the Jalapeno Cheddar Sausage recipe on Meat Church, and then also did a DIY Kit for Jalapeno Hot Cheese from the Bearded Butchers.  One thing I learned, my Weston #8 grinder will find a new home.  I...
  3. K

    Hello from Alexandria

    Hello from Northern Va.  Glad to join the forum and get started with my new 3.5D-Digital Pro Smoker.  The smoker arrived last Wednesday and I put it through its first paces this past Saturday, along with the bellas cold smoke generator.  I completed my 1st attempt at Jalapeno Cheddar Sausages. ...
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