The finished bacon!! YUMM!! It tastes just like the bacon we had professionally done last year. When Papa brought me a piece to try I ate it then asked him 'where did you get the bacon?' He laughed and said 'I made it!!' VERY COOL!!
Rubbing the cure on the meat. He rubbed it in really good then put the meat in a very clean 5 food grade 5 gallon bucket to cure. When it was done curing he took it out and washed it off and trimmed it of a bit of mould (it had NO mould on it until it got left in too warm of a spot for the last 24 hours. So we are going to be VERY careful of that next time) and smoked it in the teepee.
He's done several different smoking's in the teepee. He started out with a couple of cement blocks with my old canner on top. Fire between the brinks and soaked wood chips (hickory, ect) in the pot. Then he tried just dry willow wood and wet chips right in the fire so it smothered and smoked really well and this last time he did the same thing just using wet willow wood instead of wood chips which are pricey!! Every time he does it the meat is WONDERFUL and I think we are no longer going to be buying chips but using what we have here. This is only a cold smoke and the meat is cooked on the BBQ after smoking. We don't put a single spice on it and WOW good stuff!! :)
Some chickens Papa smoked in the smoke house. They taste AWESOME!!! He has them hanging from the ropes tied across the top of the teepee with bent clothes hangers. Works great. For the roasts and bacon he uses meat hooks.
The finished bacon!! YUMM!! It tastes just like the bacon we had professionally done last year. When Papa brought me a piece to try I ate it then asked him 'where did you get the bacon?' He laughed and said 'I made it!!' VERY COOL!!
Rubbing the cure on the meat. He rubbed it in really good then put the meat in a very clean 5 food grade 5 gallon bucket to cure. When it was done curing he took it out and washed it off and trimmed it of a bit of mould (it had NO mould on it until it got left in too warm of a spot for the last 24 hours. So we are going to be VERY careful of that next time) and smoked it in the teepee. 
He's done several different smoking's in the teepee. He started out with a couple of cement blocks with my old canner on top. Fire between the brinks and soaked wood chips (hickory, ect) in the pot. Then he tried just dry willow wood and wet chips right in the fire so it smothered and smoked really well and this last time he did the same thing just using wet willow wood instead of wood chips which are pricey!! Every time he does it the meat is WONDERFUL and I think we are no longer going to be buying chips but using what we have here. This is only a cold smoke and the meat is cooked on the BBQ after smoking. We don't put a single spice on it and WOW good stuff!! :)
Some chickens Papa smoked in the smoke house. They taste AWESOME!!! He has them hanging from the ropes tied across the top of the teepee with bent clothes hangers. Works great. For the roasts and bacon he uses meat hooks. 
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