Hello from cold rainy southern Illinois.

[FireMan]

Cool, we are waiting.

[Oakgrovebacon]

When this heads to the smoker for 4hour caress of Apple smoke, I will send the pics of that process and the finished product.

[Oakgrovebacon]

I started maple-expresso bacon today. I use Mortons tender quick for cure-1tbl per lb, 1/2 tbl of pure maple sugar/lb, 1tsp expresso powder /lb, couple tbl fresh ground black pepper in the mix, 2 finger pinch of thyme, tps of Cavenders Greek seasoning - mix all dry seasoning well and rub into all sides and edges of a trimmed fresh pork belly. Slide rubbed belly into vacuum seal bag long enough to contain it. Put any loose cure season mix into bag with meat and vacuum seal. Into the refrigerator for nine days. Then it will be rinsed and smoked.

[Huskee]

A belated welcome to The Pit Oakgrovebacon, thanks for your support!

[ERipley]

Welcome to the Pit! I grew up in southern Illinois myself, but am in Arizona these days, cant wait to see some photos of the cooks!

[fuzzydaddy]

Welcome to The Pit @OAKGROVEBACON!

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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Hope to hear & see more from you!

[edible hen]

Greetings from Florida!

[LA Pork Butt]

Glad to have you in the Pit!

[billg71]

Welcome to The Pit from cold, rainy North Georgia!

[lschweig]

I noted that you did a rump roast. Could you share what temp you took it to and what rub you used if any.

[David Parrish]

My only issue is that my wife does not care for smoked meat, the bacon however is acceptable to her taste. It started after watching cooking channel shows where a barbecue restaurant cured and smoked their own bacon. She challenged me by asking if I could do that? The first batch was a success and I have evolved from there. Jalapeño with maple syrup and onion flavor is wonderful in a BLT.

Over time it's likely she'll start to like it. My wife has definitely grown more of an appreciation for it anyways. lol

[David Parrish]

Welcome Floyd! We're glad you're here.

[Oakgrovebacon]

My only issue is that my wife does not care for smoked meat, the bacon however is acceptable to her taste. It started after watching cooking channel shows where a barbecue restaurant cured and smoked their own bacon. She challenged me by asking if I could do that? The first batch was a success and I have evolved from there. Jalapeño with maple syrup and onion flavor is wonderful in a BLT.

[FireMan]

Oh no, not another one of these guys who builds his own 250 gal. propane tank smokers. As I have stated on other threads, I hate you guys. Welcome aboard. You had me at bacon. Cannot wait to see what you cook up & see your cooker/cookers. Enjoy the ride, glad to have you with us!

[Nate]

Welcome from across the river in southern Indiana.