Jonathon the pink color comes from the nitrate/nitrite in the cure. i enjoy the fact that my Canadian bacon does not look like an egg mcmuffin.

mine is less mobile

Who has built their own smokehouse? This is one my grandson and I built last summer. I have mostly done Canadian bacon, belly bacon, and country hams. It is a great cold smoker, but will get hot enough for the Canadian bacon.

gus4416 thank you. I really was looking for pictures of other’s smokehouses. I read these posts a lot and hear about using the Mammothmeatmonsterpropane pellet burner Z1000, but seldom ever see of anyone smoking meat with anything low tech. Maybe I am just a genetic throwback. Lol.