Should I commit myself to the nut house?

Brewoz · February 28, 2013, 09:31:47 AM

80lbs hams curing, 50lbs bacon resting ready to smoke, 20lbs shanks curing and 30 gallons of home brew. Belly on top shelf is Keymaster's curing it tonight. Divorce might be in my near future.

classicrockgriller · February 28, 2013, 10:07:24 AM

YES! Well maybe not.

After this smoke, rest a few days and reevaluate the situation.

Can't wait for finish pictures.

KyNola · February 28, 2013, 10:24:25 AM

WOW! That is a load and quite an undertaking. I agree with CRG. After the smoking rest a few days and see if you say "Man I'm never doing that again" or "What am I smoking today?" ;)

beefmann · February 28, 2013, 10:25:41 AM

dont commit your self to the nut house,,, the rest of the family is nuts :D :D :D good looking start, keep up the good work

GusRobin · February 28, 2013, 10:32:15 AM

At least wait until the home brew is finished before you go. ;D

Looking forward to more pics

Keymaster · February 28, 2013, 11:44:18 AM

Looks like quite a load, let me know what time to stop by. I'm kinda thirsty too :D

mikecorn.1 · February 28, 2013, 01:08:16 PM

Dang! That's a lot of bacon.

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Brewoz · February 28, 2013, 06:28:20 PM

Keymaster came over to cure his belly.

Bacon and shanks that were resting now in the smoker

Pecan smoke for 3 hrs @ 70* f.

Keymaster · February 28, 2013, 07:05:00 PM

Yes sir, I drove to Brewoz' house after work and he had the rub already to cure my bacon. We rubbed them down and added real maple Syrup, gonna massage for seven days and then smoke with Pecan and apple. Them beers are really good he makes and stayed for ~~two~~ One :) . I watched Brewoz Load 45 pounds of bacon in his smoker in awe, thinking back it probably would have been nice of me to help :o Sorry 8) I'm really interested in doing some of those Shanks if there meatier than a ham hock. Thanks again Keith!!

Brewoz · March 02, 2013, 01:06:46 AM

After 3hrs of pecan, end of day 1 smoke

Keymaster · March 02, 2013, 08:44:14 AM

Today will be day three smoke, That bacon and shanks should be really smokey brown by now. I massaged and flipped my belly this morning :)

classicrockgriller · March 02, 2013, 09:03:24 AM

Quote from: Keymaster on March 02, 2013, 08:44:14 AM
I massaged and flipped my belly this morning :)

:o Did you give it a little scratch too? ;D

That's funny!

Brewoz · March 02, 2013, 08:59:32 PM

Forgot day 2 pic so this is end of day 3. Bacon will rest over night then slice tomorrow.

Aaron the refer works great now. Thanks again.

Keymaster · March 04, 2013, 04:09:19 AM

Looks like it turned out just as planned, nice job!!

Brewoz · March 07, 2013, 02:44:37 AM

Bacon is nice and lean. Smoker never went above 75*

Shanks will rest for a day then triple smoke

Hams will be triple smoke with pecan and apple

Should I commit myself to the nut house?

beefmann