We just had our 2 hogs butchered. We have one of those big smokers from Walmart that we use for smoking fish, turkey etc. We have never done bacon. Can someone tell us how? What kind of brine? Dry brine or soak? How long does it brine? How long in the smoker? What type wood?

Thanks, Karen

-- Karen (karenVF@aol.com), February 02, 2001

Answers

Be careful, it was this specific question which got Countryside started.

-- Ken S. in WC TN (scharabo@aol.com), February 02, 2001.

karen go to www.himtnjerky,com you can buy the brine mix and get instructions. Bob se.ks.

-- Bobco (bobco@hit.net), February 02, 2001.

Roll it REAL tight and use a real hot flame and take big puffs, it's great but hard to keep lit...

-- Willy Allen (willyallen2@yahoo.com), February 02, 2001.

New fangled smokers! Bah! Humbug! Give me the ole smokehouse.

-- Eve in FL (owenall@lwol.com), February 02, 2001.

dry it, grind it really fine. smokes best in a corn cob pipe, although meershaum pipe is good too.

( just kidding)

gene

-- gene ward (gward34847@aol.com), February 03, 2001.

We dry-cured ours and then smoked with hickory.Go over to the picture website and look at our homemade smoker!

-- nobrabbit (conlane@prodigy.net), February 04, 2001.

throw it in the freezer and get this book: :Great sausage recipes and meat curing" by Rytek Kutas. This book has everything!!! It is great, you will find every kind of sausage plus hams, bacons and jerkys. And he explains the differant techniques and WHY you do the things you do.

-- Novina in ND (lamb@stellarnet.com), February 05, 2001.