after reading about bacon i thought i would go ahead and try to do some. picked up a just under 8 lb. pork belly cut into 3 pieces and prepped using tenpoints maple bacon cure into the fridge for 5-7
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/66E8E040-4D9E-4216-8979-F74E3C10A911_zps3n6ug2qp.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/66E8E040-4D9E-4216-8979-F74E3C10A911_zps3n6ug2qp.jpg.html)
also started 10 lbs of salmon its drying now couple hrs and into the smoker it will go.
and i want to try making sauage so i went to get a book (Rytek Kutas) and ended up getting a deal on a sausage stuffer 60 bucks brand new just had to straighten out the stand.
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/d77457df-b8cb-4648-8ff3-080c93befd80_zpsa36c7c38.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/d77457df-b8cb-4648-8ff3-080c93befd80_zpsa36c7c38.jpg.html)
going to be a busy weekend.....
sounds like a good plan, good luck and keep up the good work
Looks like you just jumped in the deep end.
Enjoy the water. You're going to like the bacon.
Sounds like you got a great deal on the stuffer also.
Keep the pictures coming!
Welcome to the Dark Side, you will love all you can do with that stuffer.
and my first shot at crusty bread---the yeast was old -it rose but not much still tastes good and got the second one rising
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/D0B49390-3CF6-4263-83F5-866B27579062_zpsfiwelzvs.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/D0B49390-3CF6-4263-83F5-866B27579062_zpsfiwelzvs.jpg.html)
That's a good looking loaf of bread you got yourself there. ;D