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Recent content by wildcatter
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So hams need 3 weeks of cure, a soak and an equilibration period before smoke. No problem, but does anyone have a clue what bad things will happen if I leave the ham curing on the salt bench while I smoke the bacon? The only thing I can think of is particles sticking to the wet sticky ham, but...
I'm planning on mixing in cure #1, letting it sit overnight in the fridge, then a day in the smokehouse before freezing. I do have a rig I can hot smoke in, I'm just lazy. Probably wiser to play it safe and smoke it up to cooked temp though I guess.
I bought fresh, unpasteurized cider from the Amish. It's fantastic fresh, I figured it would only get better with alcohol. I used ale yeast. I'll try champagne yeast with a gallon.
Folk wisdom is that it will flavor the meat (although it might taste like gin, not all bad). I would like to hear from someone who has actual experience with it.
It does! It has some design flaws- for example: a hot spot where the firebox meets the main body, and it's so ridiculously heavy I sometimes don't use it out of laziness. I started out with an ECB (and wisdom from you guys), and although the new homemade monster looks cooler and has a larger...