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  1. hookedonq

    bacon curing question

    Hello all i have been curing bacon for a while now and use the same technique as most folks do curing in bags where the liquid is absorbed back into the meat. My question is does anybody have any input on curing in tubs or the like where any liquid would be drained away from the meat? This is...
  2. hookedonq

    What temp to smoke sausage at?

    Hello all im getting ready to make some cured breakfast sausage links and im trying to figure out what's the best temp to smoke these at and if i need to take them to a certain internal temp... Here's my process to give you a better idea of the sausage im making and yes im using cure 1. I plan...
  3. hookedonq

    Hookedonq's UDS Build(pic heavy)

    Built this probably two years but recently joined here and figured I'd share it with yall so here ya go Started out as your basic 55gal drum Holes drilled for intakes, therm and handled Rails welded in for adjustable racks. Made from flat stock and some 3/8 stainless nuts Got the hinges...
  4. hookedonq

    Few Pics Of My Smokehouse

    Here's a few pics of my smokehouse I recently built. Pretty much done other than getting some sealer on it when the weather warms up. Will only be used for cold smoking.
  5. hookedonq

    Old Fashioned Dry Cured Bacon

    Just curious if anyone on here has cured bacon using a true dry cure? When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat. Id like to hear any...
  6. hookedonq

    Bacon Hanging Out In The Smokehouse

    Cured 27 lbs of belly using 3% salt 1% sugar 0.25% cure 1 in the cure for 11 days than out and hung for a day to dry and form pelical. Ended up with about 36 hours of hickory smoke Also did 5 lbs of Tenn smoked sausage
  7. hookedonq

    Question before ordering AMPS

    How long will 4lbs of amazen dust last using the 5x8 amps? I will be placing a order with todd soon and im trying to get a idea of how much dust to order so if anyone could give me an idea that would be great Thanks, Kevin
  8. hookedonq

    Question on sealing wood on smokehouse

    Just recently built a smokehouse out of some untreated pine and would like to know what to use to seal and protect the wood? It will be used strictly for cold smoking and hanging hams to cure.
  9. hookedonq

    Hello from Virginia

    Hello everyone! Been hanging around the forum for awhile and finally decided to join. My names kevin im a 28 year old father of four. Not new to the smoking world but still got plenty too learn. Been getting into curing meats recently and been doing a ton of research as I plan too cure my own...
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