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I've done it with both butt and loin and I don't think it tastes any saltier than regular style or Canadian style bacon you get at the store. I make sure I measure out the correct amount of cure for each piece of meat based on weight and let it do it's thing for 9-1/2 - 10 days. Try doing the...

Hi Jamieson, Nice crop of bacon! I usually change the soaking water 2 - 3 times. It makes the salt content just right for my family. LOL Shawn! I will try parchment paper next time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: I've gotten the same greenish lines on the back bacon you are describing. The finish is gone or nearly so on my grates from all the scrubbing...

I prefer baby backs. Remove membrane, apply rub and smoke for around 4 hours using apple and pecan, spraying with apple juice a couple of times then sauce them and put them on the Patio charcoal grill for a short while to finish.

Thanks Kevin, I'll ask him and hopefully get an answer. From what you said about your grates, it doesn't sound like that is the problem. It only happens with bacon cure. I make my own sausages and no problem smoking them up. It's more annoying than anything else having to cut those small...

Using High Mountain Buckboard bacon cure using the ratio on the box: 16 ounces cure per 25 pounds of meat. For less than that, I calculate the correct amount and weigh the cure to the tenth of an ounce on my scale for whatever the individual piece of pork weighs. They have always come out...

Hi Kevin, it happens early on even before I start adding smoke wood. Also, I rinse very well and soak them in a food lug with fresh water in the fridge for 2 hours before getting them out and later placing in the WSM.

I have made bacon 3 times now using both butt and then loin for Canadian style bacon and every time I have done this, a green stain (mold?) gets on the meat surface right where it touches the grill grates. Not the whole length of the grate; only small patches. I just cut it off the surface and...

I use my Delta compound miter saw to make discs from the smaller branches. Does a quick job of it.

Hi Bill, I recently got the 6" boning and Granton slicer. The boning knife made quick and clean work deboning a butt for bacon cure, and HERE is a pic of the slicer in action. Got thin slices effortlessly. Enjoy!

13 - 20 coals spread out. I did have a problem a couple of times getting up to temp. May have been moist charcoal, but I think I will try Paul's method of putting them in the middle.

I don't own a deep freezer but if I leave meat in the freezer compartment of the fridge too long it gets ice crystals and gets a bit burnt. Maybe because of the fluctuating temps that occur as a result of opening and closing the door over the course of time.

Meat can be stored for up to 12 months but that is at 0 degrees. So if the meat is in a stand alone deep freeze it will be ok but if in the freezer section of a refrigerator I wouldn't go more than 6 months. So it's too late to smoke them up this year?

Bob, get a piece of 1 X 2 lumber and slip it thru the handle. Then screw or nail both ends to a fence to hold it in place. Don't wear any good clothes though cause the spray comes right back at 'ya!

Tender Quick has salt, sugar, sodium nitrate and sodium nitrite. Prague powder #1 or Instacure #1 is 1 teaspoon per 5 pounds of meat. It has 6.25% sodium nitrite only in a salt carrier. It requires more Tender Quick to cure meat than it does Instacure. I've seen sausage recipes that call for...

I have considered power washing too but have a 3" Trend thermometer in the dome. Can water get into the face and cause condensation under the glass?

Never used sand, but I am going to give it a try next time I smoke some fresh sausage. The ones on the bottom grate did not have the nice coloring due to the underside being "steamed" from the evaporating water.

Steve, you might want to check out Klose stainless steel rib racks. They are slightly angled (20 degrees) and are taller than others. That supposedly helps when you are doing spares. They dont tend to flop over each other. I'm going to order 2 from him. I don't have the link here but if you...

I use Trend Bi-metal thermometers in all my smokers. Very accurate! http://www.barbecue-store.com/trendthermometer-3inch.htm

Hello Paul, I did the rub the night before on the 2 butts I smoked on my WSM's maiden voyage. They turned out great. Butts are large chunks of meat. In fact, after pulling them, I could have added more of the rub to help season the parts that didn't get directly exposed to the spices. In fact...