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Recent content by smokintn

  1. smokintn

    First meat run in the new smoke house.

    Usually yes but with the beautiful cold snap we had I was able to cold smoke below 40. Originally intended on a hot smoke but mother nature opened a door for me
  2. smokintn

    First meat run in the new smoke house.

    Ambient temperature through the cold smoke was never over 40 degrees perfectly timed cold front here in TN.
  3. smokintn

    First meat run in the new smoke house.

    They were store bought turkeys and any frozen turkey is injected with salts plus they were brined under refrigeration.
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    0307171857.jpg

  5. smokintn

    First meat run in the new smoke house.

    Turkey brine "till submerged" Per gallon of water 1 cup of kosher salt 1/2 cup dark brown sugar 2 tsp Molasses 2 tsp pepper corn 2 bay leaves 2 tsp rosemary 1 clove of garlic cracked 1 tsp of juniper berries Peel of 1/2 orange Dissolve solids in summering water Remove from heat add dry...
  6. smokintn

    First meat run in the new smoke house.

    They were the test run. Capacity is around 24 turkeys
  7. smokintn

    First meat run in the new smoke house.

    36hrs cold smoke then 1/2 hour per pound hot smoke until done.
  8. First meat run in the new smoke house.

    First meat run in the new smoke house.

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    0312170705a.jpg

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    0312170705.jpg

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    0311172051.jpg

  12. smokintn

    Is cold smoke the same as clean smoke.

    I do appreciate the consultation that's for sure.
  13. smokintn

    Is cold smoke the same as clean smoke.

    Well it seems I accidently started a business. My dad is a custodian at the school here and brought a few different cheeses for the faculty to try and I have orders for almost 40 lbs of cheese. I priced them at $1 per ounce.
  14. smokintn

    turkey brine weight change.

    I put three turkeys in my brine 3 days ago and pulled them today to check the weight and all three have lost almost a full pound each. Does this sound right.
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