Hello,
I am in Eugene, Oregon. It is either cold and raining or just raining. It feels that way sometimes. That said, it has been crazy weird fog recently.
I have been using my Traeger, Little Tex I think, for a few years now. I am getting more savy with braising meat with smoke and have made a few batches of hot smoked bacon with good success. Just finished another pork belly yesterday. Yummy!
I have an AMNPS, which I am working to master, that I use in a Brinkmann.
I hatet this thing, but I can at least use it as a cold smoker.
I am looking to learn more about cold smoking, but I have the challenges of nitrite intolerant people in my house. I have read enough to know that there is a little too much hysteria about nitrites, so I am hoping to make some amazing cold smoked foods and see if I can't impress this hysteria out of them. Basically say, hey nitrites are okay, just not the 2million ppm you find your cheap meats from Hormel. ;) Not trying to start a debate about nitrites here, just letting you all know my interests.
Otherwise, I am a homebrewer. Been brewing beer for over 11 years. I will say a nice day of brewing beer is perfect for smoking meat, since waiting for some part of brewing to finish is a great time to fiddle with the smoker and smoked meat is perfect with most beers.
finally, I am a novice chicken farmer, for eggs only, and a husband and father of soon to be 2 kids.
Cheers
I am in Eugene, Oregon. It is either cold and raining or just raining. It feels that way sometimes. That said, it has been crazy weird fog recently.
I have been using my Traeger, Little Tex I think, for a few years now. I am getting more savy with braising meat with smoke and have made a few batches of hot smoked bacon with good success. Just finished another pork belly yesterday. Yummy!
I have an AMNPS, which I am working to master, that I use in a Brinkmann.
I am looking to learn more about cold smoking, but I have the challenges of nitrite intolerant people in my house. I have read enough to know that there is a little too much hysteria about nitrites, so I am hoping to make some amazing cold smoked foods and see if I can't impress this hysteria out of them. Basically say, hey nitrites are okay, just not the 2million ppm you find your cheap meats from Hormel. ;) Not trying to start a debate about nitrites here, just letting you all know my interests.
Otherwise, I am a homebrewer. Been brewing beer for over 11 years. I will say a nice day of brewing beer is perfect for smoking meat, since waiting for some part of brewing to finish is a great time to fiddle with the smoker and smoked meat is perfect with most beers.
finally, I am a novice chicken farmer, for eggs only, and a husband and father of soon to be 2 kids.
Cheers
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