ok i thought hard last year about getting one of the auto smokers from bradly
the 300 was a hard sell
well i bought a lp grill that had a smoker box that you slide in side
so i did not buy the smoker
i smoked sliced pork lion one it sucked dry hard and tasted like a house fire
so i will be buying a bradley smoker today or tomorrow
the first thing i will smoke will be a pork lion for canadian bacon and maybe a nice pork roast for some pulled bbq
any tips tricks and recipiecs you guys can give me for the bacon and the bbq i would love to hear them
what brine should i use
how long should i cure it
should i cut off the fat
i have a vacum sealer should i cure the meat in it if so how long
how hot and how long should i smoke it and what wood chips
also can i hot smoke some belly bacon if so how should i do it
one more thing do you guys hand slice your can. bacon and belly bacon or do you guys have power slicers are they worth the money
Take a look at the recipes on this link: http://www.susanminor.org/forums/forumdisplay.php?s=309dd93fc70ea13a761118e08504e1a1&f=180
I use an electric slicer. Gives me better uniformity. If you get one make sure it opens wide enough to accept a chunk of pork belly. Some are a bit on the narrow side.
Tom
Hi Sullivanin and welcome to the forum.
Wildcat has you pointed to Olds Recipes site which is full of great recipes for the Bradley. You can't beat Habs Canadian Bacon. I always have it on hand. I slice mine with just a cheap slicer which seems to get the job done. Here's a link to the recipe, it's a dry cure and real simple to do.
http://www.susanminor.org/forums/showthread.php?p=500#post500
Mike
Welcome aboard! I too use Hab's canadian bacon recipe. Can't beat it. After having made my first belly bacon, I bought an electric slicer. Worth it in my opinion if you are going to be doing lots of things like canadian bacon, belly bacon, pastrami, etc. Have fun!!
KyNola
To answer another question, yes you can hot smoke belly bacon. Stickbowcrafter has a great recipe in the hot smoking section titled revisiting belly bacon. Essentially cure for one week, hot smoke for 2-3 hours and don't let the the internal temp of the belly exceed 150. Take it out and you're ready to go!
KyNola
W E L C O M E!
Habs Canadian Bacon Recipie rocks.
I have also done the belly bacon - careful though, you will no longer be able to eat commercially produced bacon after you taste your own...
Looks like everyone has it covered. I love Habs bacon and have not made belly bacon yet..... but it is on my list. Welcome to the forum.