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.


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, and many good recipes on Len Poli's site,  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.