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.
-
DSCF0157.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Newb making custom smoker out of 275 gallon tank - Updated with heavy Q-VIEW!
-
Virgin Bacon Smoker - Q-View!
Thanks for the replies, and yes, I did do this in the smoker I was working on, which I slacked on putting up some pictures. So here she is, her name for the time being unless I can think of something better is "Big Bertha" :) Only used the AMNS in here and had the bacon in there for about 7... -
DSCF0090.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
DSCF0076.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
DSCF0072.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
DSCF0033.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
DSCF0030.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
DSCF0028.JPG
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
Salt curing our next years Prosciutto hams
laugh all you want, but those boards clearly look like pine boards to me. You're not supposed to smoke anything using any kind of evergreen, and I can imagine the piney flavor that may be infused from using pine boards. Or if they're really dried out, maybe it's a non-issue. So instead of... -
Country Cured Ham - From Go to Show: Q/View
Mr T... how long do you plan on cold smoking this baby once it is done it's equalization period? I gave my ham 7 hours of cold smoke on Sunday, and then another 8 hours of cold smoke yesterday, using my AMNS with the pitmaster's blend of dust. Wondering if I should put her back in there for... -
Virgin Bacon Smoker - Q-View!
- trizzuth
- Album
- Comments: 0
-
Virgin Bacon Smoker - Q-View!
Been working on a Virgina Country Ham, which saw about 7 hours of smoke with an AMNS in my oil tank smoker yesterday, and is out there again today soaking it up! While i was at it, I made an attempt to do some bacon. After the curing phase (7 days using Morton's Sugar Cure), I had to soak the... -
20130203_182754.jpg
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
20130203_184402.jpg
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
20130203_184320.jpg
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
20130203_183604.jpg
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
20130203_182920 (1).jpg
- trizzuth
- Media item
- Comments: 0
- Album: Virgin Bacon Smoker - Q-View!
-
To soak or not to soak.
Hi Tom, mine was actually a combination cure. I mainly did the dry cure, and after watching that series on Youtube about the bone sour, I got a little concerned and then did the injection at around 3 weeks into the curing phase. I didn't do a lot of it, but did try to get some in there. All... -
Country Cured Ham - From Go to Show: Q/View
awesomeness. Now I realize that along with rinsing mine and scrubbing it with a brush that I probably should have cold soaked it for an hour as you did. Oh well, I am moving forward with massive salty ham and will cold smoke that baby this sunday! That is.. unless anyone thinks I can soak it... -
To soak or not to soak.
Thanks Martin! Next time I do the bacon curing, it's going to be 5 days rather than 7 for sure. As for the ham, I will keep rolling with the punches and will just have to see how salty it is when it's done i guess. It's all a learning process for me as this is my first time dry curing a ham...
