Recent content by Nick Smith

yes i used the snake method, it worked ok. I tired the cinnamon sugar one and it was good and sweet!

Started with a small 5 lb slab, and made 2 kinds of bacon. One was made with a layer of cayenne pepper, and the second one was made with a cinnamon & sugar mix on each side. I will be slicing these up tonight, here are the before and after cooks. Smoked on apple wood under 150 the whole time...

Honey Jack and ginger ale is very good too!

Seen this at a store the other day. I was in a hurry and i only got the # 754991 off of it and that is was a one touch. I cant find that number anywhere to what it exactly is, but it was on sale for $49.99. Can anyone tell me which product that number goes to?

Not bad, ive had some come up more moist, but overall it was a hit and soft. I would rather have it like this than underdone.

I decided to cook a brisket Monday as I hadn't cooked one in awhile. 11 lb'er, Simple injection of Beef broth, Worcestershire sauce, soy, and salt. Rub of straight kosher salt and black pepper. Tuned out great, was a tad overdone, but everyone loved it. 8 hours in.... rainy day meant i was...

I just got my new 22" WSM after i sold one of my 18.5" to a friend to get him smoking! OMG this thing is HUGE, but i love the size. I have so much more room and cant wait to get it seasoned. My oldest is getting braces next week and Dr. ssaid no more ribs on the bone, so we have a smoke-off and...

Then i tried this for the first time last night...... PIG CANDY! Best thing ever!

Finished product was great!! I sliced it maybe a little too thick, but WTH it was my first time :)

I used your method with tender quick and brown sugar. Then on one of the slabs i put pepper on it before i smoked it.

Finished, just need to slice tonight :)

So does it look like the skin is on or off?

The question is do I smoke this skin side down or skin side up?

Can I use a kosher salt ad sugar mix to dry cure my pork belly? Any suggestions?