Toggle sidebar

Search results

  • 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. null_zpse88b29c9.jpg

    null_zpse88b29c9.jpg

    • atcnick
    • Media item
    • Comments: 0
    • Album: Cedar smokehouse construction
  2. null_zps11e4bb48.jpg

    null_zps11e4bb48.jpg

    • atcnick
    • Media item
    • Comments: 0
    • Album: Cedar smokehouse construction
  3. null_zps8ed0043c.jpg

    null_zps8ed0043c.jpg

    • atcnick
    • Media item
    • Comments: 0
    • Album: Cedar smokehouse construction
  4. null_zpsd35d43d6.jpg

    null_zpsd35d43d6.jpg

    • atcnick
    • Media item
    • Comments: 0
    • Album: Cedar smokehouse construction
  5. atcnick

    Cedar smokehouse construction

    All the wood in the construction is cedar.
  6. atcnick

    Cutting a bone-in ham in half and deboning before smoking

    I have a full bone in ham that I cured using pops brine and now I'm about to smoke it. But I would like to maybe cut it in half along the bone and take the bone out . Any suggestions on how I should cut? Thanks
  7. atcnick

    Cedar smokehouse construction

    I try to keep it at 180° or less but it's gotten away from me a couple times to 250°+. I can cold smoke in it but it has to be babied. I need to add a deflector over the pipe at the bottom of the smokehouse.
  8. atcnick

    From Hog Leg to Easter Ham!

    I'm doing a ham with this recipe. Just took it out if the brine yesterday and plan on smoking it tomorrow. Any reason why I shouldn't cut it in two pieces and take the bone out before smoking it? Also wouldn't mind cutting it open to make sure there's no bone sour.
  9. atcnick

    Need Texas Style Jalapeno Sausage Recipe

    What about using fresh jalapenos?
  10. atcnick

    I got a situation...need help

    I started a pork leg in the brine to make a ham using pop's recipe.  Its only been in the brine for 6 days of a total of 30.  My second fridge that I've been keeping it in just went out.  Looking for suggestions on how or if I should cook this thing now?   I have no room anywhere else to store...
  11. atcnick

    Bacon smoking times

    By the way, smoked some home grown belly today for 6 hours in mostly apple and some pecan wood smoke @ 90°-108°F After 6 hours
  12. atcnick

    Bacon smoking times

    I smoke my bellies 6-12 hours and that's plenty of smoke. I've seen some say they smoke 40+ hours. To me it seems like that would be WAY over smoked. What's the deal?
  13. atcnick

    Info for the Winfo!

    No doubt about it, the 22" WSM! Best bang for the buck!
  14. atcnick

    Coppa started

    Dry cured 4 coppa for 25 days using Jason molinari's recipe at http://curedmeats.blogspot.com/2010/11/coppa-whole.html?m=1 Fast forward 25 days... Rinsed Going in the beef bung Into the curing chamber -Nick
  15. atcnick

    Made cold smoked bacon using pops recipe

    And a big help she was! She loves bacon -Nick
  16. atcnick

    Made cold smoked bacon using pops recipe

    Do you guys have any suggestions for what to use the skin for after its been removed? Beans maybe?? -Nick
  17. atcnick

    Made cold smoked bacon using pops recipe

    Cured a pork belly in a brine for 12 days. Cold smoked in my smokehouse for almost 12 hours with apple wood and hickory. Turned out really good!! Drying off after the brine, before smoking Wood helper Out of the smoke -Nick
  18. atcnick

    How long to brine these chops?

    I brined for 2 hours -Nick
  19. atcnick

    How long to brine these chops?

    It was very tender and juicy, but I'm not use to cooking a chop this thick. Could have used a heavier dose of rub -Nick
  20. atcnick

    How long to brine these chops?

    I'll be sure to post -Nick
Top Bottom
Back
Clicky