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Wood for bacon, hickory, pecan or apple
The dog thought so too- atcnick
- Post #11
- Forum: Hot Smoked Bacon
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Wood for bacon, hickory, pecan or apple
Decided to chunk it. I got a hound dog that's fixing to be happy happy happy!- atcnick
- Post #9
- Forum: Hot Smoked Bacon
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Wood for bacon, hickory, pecan or apple
I've got a pork belly curing in Pops cure in the fridge. Im trying to decide what would or combination of wood to use. I have a bunch of pecan and hickory wood and can get some apple chunks and logs. Any suggestions? Also, on a side note. My pork belly has been curing for a day in the...- atcnick
- Thread
- Replies: 10
- Forum: Hot Smoked Bacon
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Jumping in for a Try at bacon
I'm in your shoes. Bought a pork belly yesterday, just waiting for it to thaw so I can cure it. Using pops brine. And plan on using 50/50 hickory apple and cold smoke. What kind of salt are you using? -Nick -
Cedar smokehouse construction
I plan on putting some type of protection on the wood this spring. Not sure what yet.- atcnick
- Post #67
- Forum: Smoke Houses
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Bacon made the easy way...
Just found this conversion table: http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart Looks like 1 1/4 cup of kosher salt would be the right amount for one cup of table salt or fine grind sea salt. -
Bacon made the easy way...
Thanks pops. That was going to be my next question, which size sea salt you used? I'm trying to convert the measurement to the equivilant amount of Morton's kosher salt. Can't seem to find a conversion -
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Bacon made the easy way...
1/3-1 cup is wide range. If I have no reason to make low salt bacon should I use a full 1 cup? Or less? Thanks -
Meaty Bacon and Cured & Smoked Ham
Could you share some details about the ham please. Recipe, and smoking process, length, wood, temps. Thanks. -
Hog going to the butcher today - need advice!
I've got a hog going to the butcher today. I've never done this before so I dont know what all cuts are available. Im thinking: 2 sides of bacon 2 whole hams (or cut in two) 2 racks of spare ribs 1 rack of baby backs pork loin attached to the ribs, so I can have the option to cut into chops...- atcnick
- Thread
- Replies: 1
- Forum: Meat Selection and Processing
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Cedar smokehouse construction
I got a pig going to the butcher today, should have some bacon curing in a week.- atcnick
- Post #53
- Forum: Smoke Houses
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Cedar smokehouse construction
Thought I was going to finish it today , but nope, ran out of time, gotta go to work. Almost. -Nick- atcnick
- Post #50
- Forum: Smoke Houses
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Cedar smokehouse construction
Well, I went against my better judgement and the advice here. I made a bigger fire in the firebox today (6 days after laying brick). I started hearing what sounded like simmering water in a pot with the lid on. Then the top of the firebox started steaming, I thought it was smoke at first. ...- atcnick
- Post #49
- Forum: Smoke Houses
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Brick smoker - Compete how to
Man that's awesome! My puny lil brick firebox was hard enough to build, can't imagine this work if art ! Nice job! -Nick- atcnick
- Post #51
- Forum: Brick Smokers
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Cedar smokehouse construction
Well I couldn't stand it anymore! Fired it up yesterday just to see smoke running through it, had a real small fire. I took a short video with my phone and uploaded it to YouTube I've seen guys "cure" wooden smokers. Not really sure what this accomplishes in a wood smokehouse?? Do I need...- atcnick
- Post #45
- Forum: Smoke Houses
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Cedar smokehouse construction
Thanks Dave. Thanks for the compliments guys -Nick- atcnick
- Post #44
- Forum: Smoke Houses
