I'd be hesitant to cut back on the pink salt - you need it for protection from botulism when your product is sitting in the danger zone (temperature-wise) during smoking.

I smoked it the same way I smoke my pulled pork (10+ lb pork roasts), and I went to about 160 instead of the recomended 150. I'm not too worried about food borne illness in anything I cook. Especially since the bacon will always get fried up before serving.

So basically, a hot smoke, not a cold smoke.

Learn to Homebrew Day is tomorrow boys and girls! Come out to one of the great events and drink some homebrewed concoctions. I will take this opportunity to encourage you to come out to Barley John's from 10am - 2pm to hang out with the Minnesota Homebrewers Association, watch brewing demonstrations, drink free beer, and hopefully buy some of Barley John's delicious food stuffs and beer as they are very gracious hosts. It's a short and relatively straightforward bike ride so come on down and get your brew on! Cheers and good brewing regardless of what events you end up checking out tomorrow!

I'm 99.999% sure I'm brewing this weekend and I could be persuaded to extend an invitation to people who want to see all or part of the process.

Brew day takes about six hours from start to finish, with lots of time sitting around drinking beer and playing with power tools in an almost responsible manner. I don't care if people stay for all of it or part of it. I don't know whether I'll brew Saturday or Sunday but usually I start at about 8:00am and things get interesting around 10:00am.

The rules are you have to be at least 21, you have to be a nice person, and you have to promise not to sue if you lose a finger. Waivers will be available at the door.

Homebrew equipment sale on CL: http://minneapolis.craigslist.org/hnp/hsh/3405783324.html

http://brewpi.com/brewpi-released-all-source-code-online-a-wiki-a-forum-a-bug-tracker-lets-go/
Now you just need a Raspberry Pi.

sometimes; when i eat lots of cabbage. I fernemt.

Also;