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  1. 20131101_150706.jpg

    20131101_150706.jpg

    • seadog92
    • Media item
    • Comments: 0
    • Album: 8 tests...any comments or suggestions?
  2. 20131101_122940.jpg

    20131101_122940.jpg

    • seadog92
    • Media item
    • Comments: 0
    • Album: 8 tests...any comments or suggestions?
  3. 20131101_121903.jpg

    20131101_121903.jpg

    • seadog92
    • Media item
    • Comments: 0
    • Album: 8 tests...any comments or suggestions?
  4. seadog92

    using a cookshack in tuff shed for cold smoking

    OK...I've been put on notice that pictures are required or they send the Smoke Patrol to my home.  I've given up the tuff shed idea for the moment, and here's what I came up with yesterday, using my cookshack and defunked MasterBuilt.  I tested it, and it does a good job.  I've got my cold...
  5. using a cookshack in tuff shed for cold smoking

    using a cookshack in tuff shed for cold smoking

    • seadog92
    • Album
    • Comments: 0
  6. 20131031_153254.jpg

    20131031_153254.jpg

    • seadog92
    • Media item
    • Comments: 0
    • Album: using a cookshack in tuff shed for cold smoking
  7. seadog92

    why remove the aitch bone?

    Right Piggly, but I don't want to brine the ham, I want to dry cure it.  Helping prevent bone sour is a good enough reason for me to figure out how to do it.
  8. seadog92

    why remove the aitch bone?

    Thanks for the reply. I'll check out Pop's Qview.
  9. seadog92

    why remove the aitch bone?

    Why do folks say to remove the aitch bone before salting a ham for curing? Paul
  10. seadog92

    New from Tacoma WA..anyone else from my area?

    Thanks! Had the pleasure of living in Texas awhile. Love the state, the people and the food! Paul
  11. seadog92

    New from Tacoma WA..anyone else from my area?

    Greetings, I'm from Tacoma WA and I'm fairly new to the forum.  I've been smoking meats for a few years now, but mainly pork butt for our Barrel no51 BBQ concession trailer.  I made my first bacon a couple weeks ago, and have just fixed up a busted Masterbuilt smoker to try some cold smoking. ...
  12. seadog92

    using a cookshack in tuff shed for cold smoking

    Greetings, this a great way to do it. I'll convert my busted masterbuilt to cold smoke until I learn the ropes and have need for more space. Thanks!!!
  13. seadog92

    How do they do it??? Is there a way to preserve bacon without refrigeration for shipping?

    After curing and smoking my first bacon this week, I've had a number of requests from some family members out of state for me to ship them some. I've been doing some searching on the internet for country hams, and invariably I see cloth wrapped packages of smoked bacon for sale so, how do these...
  14. seadog92

    using a cookshack in tuff shed for cold smoking

    Lots of good advice, and I thank you.  I also have two broken Master-chef smokers (with so many broken ones on this forum it must be a testimony to their quality...or lack of), but I like the idea of something I can walk into and have plenty of room.   Anyway, perhaps I will explain a bit more...
  15. seadog92

    can i soak finished bacon to reduce saltiness?

    Thanks, that gives me some hope!  I'll know to soak it before smoking next time. Paul-
  16. seadog92

    newbie smoked bacon to 176! bad?

    Plenty of fat, sliced and cooked some and it came out good. I'm using a cookshack using Esquire at 200.
  17. seadog92

    can i soak finished bacon to reduce saltiness?

    Just fried up my first homemade bacon after smoking it, and it's pretty salty. Can I soak it to reduce saltiness or is it too late?
  18. seadog92

    newbie smoked bacon to 176! bad?

    Help ! Thought 45 degrees outside would hold down my smoking temp. After 1 hour in the smoker my first try at bacon the meat pieces registered between 165 and 176. Do I have a problem? Seadog92
  19. seadog92

    question on the cure time and one more

    Greetings!   I am in the middle of my curing time on my first attempt at bacon.  I made up the cure for 11 lbs of pork belly and added molasses.  I divided it up best I could between the four pieces of belly, vacuum packed them, leaving a little air space for liquid to form, and have had them in...
  20. seadog92

    using a cookshack in tuff shed for cold smoking

    Thank you for your reply. Can you see any drawbacks?
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