Recent content by joshua brede

Thanks for the tip al. Cold smoke it is. Gonna be a late night for me. Especially since I've never smoked anything that cold before.

I've seen a few posts about that. I can see how much more liquid is coming out even with the fans on them. My big problem is I have to go to work and will be gone for 2 weeks. Wish I would have seen them 4 days ago. You think it would be better to smoke them warmer since I can't dry them out...

Got the smoker fired up and drying the bacon more in front of 3 fans.

Ok another question for everybody. How much does the flavor change after drying them overnight and smoking them? I tried a few pieces and honestly it's good but I'm not too impressed.

Ok awesome thanks. Now it's a waiting game

Here's a question for everybody. How often do I need to inject these bad boys? Daily?

Yes sir. I spent about an hour injecting every piece I had in the brine. Especially the hams there about 7in thick

I started with pops cure recipe. Just messed with it a little bit from looking at what other members did. So the brine is 1 gallon water 1 cup sugar 1 cup brown sugar 1/2 cup canning salt 1tbsp #1 cure (heaping) 1/4 cup of homemade maple syrup 1/8 cup granulated garlic 1/8 cup granulated onion...

One of the benefits to butchering your own is you can be a lot pickier and get some massive slabs of bacon.

Hi again everybody it's been a while. Finally got some time to start my bacon from the hogs I butchered in January

It's been forever since Ive been on here but I seen this and had to throw my 2 cents in. pickyourown.org and simplycanning.com also have quite a few good recipes and go into complete detail on what to do. The ball canning book is always the best. I've checked on mostly all there recipes and...

Thanks. There's a bunch of pictures of the smokehouse on a different thread. Search new smokehouse build on this site and mine is the top one that shows up on that search.

I've never had to double grind any sausage, sticks, hot dogs, or brats I've ever made and they turn out fine. But I'm guessing that's because I use a grinder to stuff them not a stuffer. My grinder has another auger in the stuffing tube which basically squishes the meat/cheese going through it...