Kentucky Armory Club

And ordering some curing salt...

for...




















































Making homemade mf'ing BACON.

You need a smoke house instead of a smoker

I love LOVE LOVE my smoker!! It gets used at least 2-3 times a month


Sent from my iPhone using Tapatalk

I love LOVE LOVE my smoker!! It gets used at least 2-3 times a month


Sent from my iPhone using Tapatalk

Never done home made bacon.

But lots of brisket on my smoker.

Dustin I need to learn how to do brisket!! I have an elec smoker


Sent from my iPhone using Tapatalk

Dustin I need to learn how to do brisket!! I have an elec smoker


Sent from my iPhone using Tapatalk

You need to control the temp. Brisket is a long slow and low cook. So if you can an electric smoker that is just on or off it be to hot and it makes the meat tuff. I have use a vertical water smoker and charcoal to keep the temp at 200 - 250 for 8 hours. Make sure you leave the fat on the brisket and put in the smoker fat side up. Other than that its just finding a good dry rub and put that on the meat the night before. Check you fire every hour or second beer and you have smoked brisket in now time.

I had 2 lunches today and now I thinking about bacon. Thanks CL

Yeah I can maintain the temps +\- 5 degrees that's how I do my tenderloin and ribs, I have noticed that the directions you get with it says 3-4 hours or until a certain temp, I've noticed to ignore the thermo and their suggested times and the longer 8+ hours I get a better end product


Sent from my iPhone using Tapatalk

Yeah I can maintain the temps +\- 5 degrees that's how I do my tenderloin and ribs, I have noticed that the directions you get with it says 3-4 hours or until a certain temp, I've noticed to ignore the thermo and their suggested times and the longer 8+ hours I get a better end product


Sent from my iPhone using Tapatalk

Boston Butt on my well used smoker

Sexy right there


Sent from my iPhone using Tapatalk

Sexy right there


Sent from my iPhone using Tapatalk

Where's that walking dead Jerky picture???

Ordered the curing salt and now need to aquire the pork belly. Nom coming in 2 weeks!!!

I'm just an amateur.

nemo wrote:I'm just an amateur.

ImageUploadedByTapatalk1396408719.689807.jpg

ImageUploadedByTapatalk1396408849.722358.jpg

ImageUploadedByTapatalk1396408906.772478.jpg

ah man that looks so freaking tasty...

Nom nom you guys! We did a brisket and a chicken over the weekend. Doing another chicken this weekend. NOMs

Need to break mine out and dust it off. Don't use it during the winter because it's one of the cheap little R2D2 looking ones and would be way too hard to keep the temp right

Need to break mine out and dust it off. Don't use it during the winter because it's one of the cheap little R2D2 looking ones and would be way too hard to keep the temp right

ssracer wrote:Need to break mine out and dust it off. Don't use it during the winter because it's one of the cheap little R2D2 looking ones and would be way too hard to keep the temp right

Get a hot water heater blanket and wrap the smoker in it. It helps the hold the temp when its cold out side.

Ever tried smoking a hard cheese like sharp cheddar ? Need to keep the temp as low as possible with lots of smoke so the cheese doesn't melt. Offset fire box works best. Damn it's good if done right.

I love smoked gouda.

It has started

Awe man that's gonna be some fine bacon!! Where did u find the belly fat at?


Sent from my iPhone using Tapatalk