Recent content by dugan

Thanks guys. It’s was a LONG and tough wait. But was well worth it. Turned out much better than expected.

Thank you sir. For years it worked to sustain our forefathers and I don’t see why it can’t work today. I would have to say it is one of if not the most enjoyable hobby that I have. In the process of getttin my bbq concession trailer complete, but I always end up around the smoke house working...

Thanks guys for all the pos feedback. Meat Mopper, 120 days I would build a fire and let it smoke for around 6 hour each day. Preferably in the evenings, the 15deg is 15deg above what ever the outside temp was each day. I tried not to let it get too warm because I didn’t want it to sweat any...

I wish I could send you some Daveomak. It was almost unbearable. Smoke+ pork + a little time= Unbearable ( to let it wait any longer )

just Incase anyone wanted to know. 1- pops cure 2- 11lb fresh ham 3-cured 24 days 4- hanging in the smoke 6hrs a day for 120 days. (Temp never got more than 15deg about outside temp) 5-let it just hang and season for 153days. 6- gambled on the first cut and I think it came out a winner.

Just for that some one that’s might have asked “ how long can you leave a smoked cured ham in a smokehouse. Here’s a ham that hung in the smoke house from Fed 17- Nov 17. It had a sho-nuf country ham flavor.

Thanks guys. Can’t take all the credit. Have to give credit to pops cure. It’s fool proof. And wish I could put a scratch and sniff button on here. The smoke coming out smells awesome.

Hey guys, hope you all had a Good Christmas. Just wanted to post a couple pics of the smokehouse full of Hog Jowls. Finally got it figured out and consistently turning out good stuff

It’s had a lot of pork run through it. Weights so much I really hate to pull it around. Buts worth the trouble just for the outcome.

Now we’re under way

Hey guys Hope you all have a Merry Christmas. Just wanted to share in the fun I’m having today. Even tho it’s pouring down rain here in SC. It’s still a wonderful day to be cooking a little bit of pig. Had to fire up Ole No 7 this morning. Had to do a little burn off to wake her up.

Smokinal, If you have an Asian market around, they actually had better prices than the guy this one came from. I called around yesterday, and they were 50-65 cents per pound cheaper. I didn’t have any say in the one I just cooked. It was prepaid $2.05 lb and I just went and picked it up. Don’t...

Indaswamp, The guy that wanted this one cooked, is from Germany and wanted it done like he had them done there. Never tried one in a pan. Worked out pretty good. I would much rather have a little more smoke, and little kiss from the fire for a few min, but it wasnt bad at all.

Actually working on this one while we speak. 105# ( was suppose to be 125# but still good enough) the pan is 36”x48”. If this give any respect to size that you need.

Welcome JW, remember there’s no dumb questions and these guys here know their stuff. Just ask and ye shall receive.