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What was in the drum before?

Everything looks great. Now I want a sushezi and a new knife. Whats in your orange sauce?

Why do you want the ss?

Since you have an electric smoker I think you bought the right grill. I use my side burner to light my charcoal chimney for my smoker or kettle grill.

So if you have 5 or less webers this isnt a problem? I need to sell one.

Well after 10min on Google I guess this is debated and can be done either way. Some remove before cure others after smoke and then go on to tell what other dish they use the smoked skin in. I am a day into the cure so I will leave it this time.

First thanks for telling me that. I used one table spoon per pound which is what is on the bag of tender quick. I am filling everyday and curing for at least seven days. I didn't use brown sugar or black pepper this time in the cure. I am going to wash it all off anyway so just am trying it without.

Ya I paid 4.99 for my last one but it was skinless. Hmm thought I read it was easier after smoked?

So my first time making bacon went great. My buddy was at a Koren market in Chicago and asked if I wanted anything. I very quickly responded with pork belly or side if it was under $4.99 a pound. He then came back and asked if I wanted boneless for $3.69 or $3.49 bone in? There is a slight...

Thanks for reminding me, I love a good smoked meatloaf. I haven't done one in a while. Yours looks great.

Blues hog is the only sauce I use. Everyone loves it. I have 4 other people that get a gallon when I order.

Have you used shoulder? Got any pics? Will there be enough fat? Do you make inch and a half slabs before curing?

Thank you. I like the way it turned out and I owe you a couple of slices.

Looks so good. Now I must make one

6tbs of sugar 1tbs of cinnamon work great. Its from another one of Bob's post. Just dont cook it on high heat or you will burn the sugar. Its really good. I had a cheap under $100 plastic slicer I got from someone that broke the second time I used it. I watched craigslist on and off for a year...

Man that meal looks great. I havent had that combo in a while and miss it.

Belly on Belly off at 145* internal smoker got up to 205* in a little over 3 hours Ice bathed and put into the freezer for a couple hours. Now time to slice. So glad I picked up this slicer 6 months ago. Sample time! Sorry no pics of it put together. To excited needed to try. Hmm...

This is my first bacon smoke. Thanks to Bob for his right up, makes it easy. I followed his recipe here. http://tvwbb.com/showthread.php?13312-Bacon-made-easy&highlight=easy+bacon Started with 6 pounds of skinned pork belly at $4.99 a pound. Rubbed with this and brown sugar. Then into a bag...

Whats the new with the new model?

How much per pound was your pork belly? I think I got hosed at 4.99#