Thread: Curing bacon
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Unread 04-11-2005, 03:18 PM   #1
scottm4300
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Default Curing bacon

I've got a source of fresh pork bellies when I want 'em. I haven't taken advantage of this yet, because I can't imagine being able to make my own bacon in the Itty Bitty Cook n' Carry. It's one of the reasons I've been hellbent on getting either a 'Dera or a BKSD - I have to believe that the vertical offset design is the way to go for smoking bacon.

Two of my goals for myself are to make my own bacon and make my own sausage from scratch.

What about the WSM, or the horizontal offsets? Anybody ever make bacon or sausage in these? Don't think you could hang sausage in the horizontal offsets. I could probably modify the WSM, but I'm concerned about the fact that it's not really indirect heat?

Should I hold out for the vertical offset?

Thanks!

PS. I read the thread on the CharGrill Quickset, and I'm really hopeful I'm not subjecting myself to analysis paralysis on this whole thing!!
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