Recent content by marc1980augrad

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  1. marc1980augrad

    Cold smoked bacon - Smoke times?

    No....I did blot the meat dry with paper towels, but I did not purposely get a pellicle before smoking. But, would this really affect the INSIDE of the meat? I sliced the bacon pretty thin, so not much exposed surface per piece. In reading, I have seen where maybe my intake vents aren't open...
  2. marc1980augrad

    Cold smoked bacon - Smoke times?

    OK, maybe I'm missing something.....I cured 2 pork bellies in a modified Pop's brine for 2 weeks. I semi cold smoked it for 12 hours at 140 until internal temp reached 130ish. It smells great, but when I cook it, it tastes like I'm licking an ash tray. I used my MES 30 with an AMNPS in a...
  3. marc1980augrad

    Black natural hog casings???

    They were darker than this when I opened the package. They were vacuum sealed in the package in whatever the liquid was. Smelled right, just not sure why someone would want to dye the casings.
  4. marc1980augrad

    Black natural hog casings???

    I’m hoping some of you have run into this..... I’ve been stuffing sausage into natural hog casing for years. Some I’ve bought online, others I’ve gotten at the local meat company. They are always white. Sometime packed in salt, other times in clear liquid, but always white. The local meat...
  5. marc1980augrad

    My UDS build, lots of pics!

    Sorry i’ve Been so long posting pics. Finally had time to get her primed, install handle and short pipe on lid, install ball valve, and now she is seasoning. Haven’t got to paint her yet, but that coming. There Isn’t any meat in her right now, just a good coat of canola oil. I hope to do an...
  6. marc1980augrad

    My UDS build, lots of pics!

    So, this is where we are as of yesterday afternoon. A little before and after pic. The angle grinder with a steel wire brush makes quick work of removing the rest of the paint!
  7. marc1980augrad

    My UDS build, lots of pics!

    Good morning and Happy Thanksgiving! Here are a few more pics of my build. No, I’m not drinking this early in the morning, these were from a few days ago. The post after this one will have us up to date.
  8. marc1980augrad

    My UDS build, lots of pics!

    At this point I was able to see the weld on the drum. I can’t tell yet if this drum has a liner or not. Any ideas?
  9. marc1980augrad

    My UDS build, lots of pics!

    I soaked it real good in Dawn and Oxyclean before rinsing. The residue did indeed appear to be water soluble as it came right out!
  10. marc1980augrad

    My UDS build, lots of pics!

    This is what I’m starting with. It had spray foam insulation in it, which I have read was water soluble. The sticker on the drum doesn’t label it as hazardous.
  11. marc1980augrad

    My UDS build, lots of pics!

    So, a brief intro.....I have been smoking meat for about 10 years now. I started with a concrete block smoker. It worked fine, but I really wanted a way to control temps and my wife wanted the eye sore out of her yard. I bought a Masterbuilt electric smoker and made some tweaks here and there...
  12. marc1980augrad

    RF Build In Slow Motion (Sinks are done!)

    NO!!!!! Where did all the pictures on this thread go????? Edit: Some are back now, but not all.....the ones where you were creating the counter balances and a few others are still missing..... :-(
  13. marc1980augrad

    Paranoia...

    Thanks!  I've cold smoked cheese, and hot smoked other cured meats, but this is the first time I've left anything in the smoker this long with out cooking it.
  14. marc1980augrad

    Paranoia...

    Of course, it will all be cooked before eating as well....
  15. marc1980augrad

    Paranoia...

    Just put my mind at ease....I cured a pork belly and pork loin for three weeks in Pop's brine.  I've been cold smoking it for the last two days in the MES set at 100 degrees (to help pull the smoke and dry the meat out a little). I plan on pulling it this afternoon and letting it rest in the...
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