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25 Pounds of Goodness
I'm with Piney on this... cold smoked bacon is great! Instead of rendering the fat, I like to cold smoke under 85 F. Good luck with what ever you do! -
My first Vinison Leg
It's about impossible to remove ALL of the silver skin from a front leg. I remove what I can then smoke the leg whole. It's not that hard to carve around it when the meat is cooked. here's one way.... http://cowgirlscountry.blogspot.com/2008/12/smoked-venison-shoulder-chipotle-pork.html and... -
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Richoso1-a turn for the worse
Sending my thoughts and prayers to Rich and Gloria. Rich If you read this.. I'm putting my tall boots on. Thanks for being such a great friend for the last 4 years. You've made a huge difference in a lot of lives here with your kindness. (((HUGs))) to both of you. -
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Another First Q-View, from another Bostonian...
Welcome to the forum! Great looking ribs! -
Need tips smoking a whole hog
The injection wouldn't make a difference. Outside air temperature, the size of the pig and the cooker you use make the most difference. I raise pigs and have cooked more than I can count on my horizontal wood burner, cinderblock pit and underground. If you have any specific questions feel free... -
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I Started My Small Smoke House
Looking good Daggerdoggie. I like the lining too.- cowgirl
- Post #10
- Forum: Smoke Houses
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