Toggle sidebar

Recent content by trmbtpd

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. trmbtpd

    Jerky fan, pellicle and A-Maze-N

    I am going to smoke a couple homemade bacon slabs. Here in Michigan, the weather is nice and cold, so my plan is to put the cured slabs in the smoker, before smoking, to form the pellicle on the meat. I will monitor the temperatures so as to keep the meat from freezing in our 20º F weather...
  2. trmbtpd

    What's your occupation?

    Retired police officer/crime scene investigator; 21 years on the job.
  3. trmbtpd

    Minimum cold smoking temperatures

    Thanks for the reply!
  4. trmbtpd

    Minimum cold smoking temperatures

    Great! Thanks for all the help; I appreciate it! Looks like the weather may be warming up into the high 30's, so I'll smoking some more! My smokehouse is a 3'×3'×4' tall plywood box. The smoke source is a sealed 2 gallon stainless steel pot resting on a turkey fryer burner. The wood chunks are...
  5. trmbtpd

    Minimum cold smoking temperatures

    Thanks for the reply. Funny thing was the pork belly's I was smoking for bacon never froze. I think it was because of the salt, dark brown sugar and real maple syrup marinade I soaked the belly's in for a week. They were approximately 31 to 32 degrees farenheit when placed in the smoke house. I...
  6. trmbtpd

    Minimum cold smoking temperatures

    Everything I have read about cold smoking advises not to exceed a temperature of 100 degrees Fahrenheit, however, I never see any mention anywhere about how COLD it can be to still be successful! For example, my smokehouse is outdoors, with a smoke/heat source 6 feet away. As such, the...
See more
Top Bottom
Back
Clicky