Author Topic: Bacon and sausage hanging in DBS?  (Read 2118 times)

Offline Shozzy

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Bacon and sausage hanging in DBS?
« on: March 17, 2011, 02:33:33 AM »
Hey everyone I am going to be attempting my first bacon cure in the next couple of days but was wondering what people are using or how they are hanging their bacon/pork bellies in there Bradley's?  I have a 6 arch DBS and am looking for some suggestions.


Cheers!

Offline 3rensho

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Re: Bacon and sausage hanging in DBS?
« Reply #1 on: March 17, 2011, 03:17:22 AM »
I used to use bacon hangers but lately just lay the bellies on the racks.  Both work fine.  As to curing there are recipes/procedures on the recipe site, http://www.susanminor.org/forums/ and many good recipes on Len Poli's site, http://lpoli.50webs.com/Sausage%20recipes.htm.  Post some pics when you get that far.
Somedays you're the pigeon, Somedays you're the statue.

Offline Phone Guy

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Re: Bacon and sausage hanging in DBS?
« Reply #2 on: March 22, 2011, 12:54:09 PM »
I just picked up some bacon hangers but have not used them. I have always used the racks and my Bacon has always come out great. you can smoke two pork sides with a 6 rack. I cut my sides in 3 pieces and lay each piece on a rack and there is plenty of room for heat and smoke to circulate. If you want hangers and other supplies I think Butcher and Packer is a cost effective place.

Offline lumpyk

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Re: Bacon and sausage hanging in DBS?
« Reply #3 on: April 04, 2011, 10:54:27 PM »
I have the DBS 6 rack and have done two in it.  Don't think it would be a problem doing more.  I have hangers but don't use them to smoke.  Just laid them right on the racks it came with.  I would recommend rotating them if you were to do more.