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  1. dugan

    Cold Smoke Problems !!

    Thanks again Atomicsmoke, I tried to get it as close as I could remember my granpas was. I was very small and I don't think that a pic was ever taken.
  2. dugan

    Cold Smoke Problems !!

    Thanks Atomicsmoke. That is very helpful. Everything that I read is not even close to that. I will absolutely use you percentages. Just as soon as I can figure out what went wrong with the smoke. Thanks again
  3. dugan

    Cold Smoke Problems !!

    The bacon cure is :: 1c kosher salt per 10lbs of meat 1tsp pink salt per 10lbs of meat 4tbls crushed black pepper per 10lbs of meat 1c dark brown sugar per 10lbs of meat. Drain and reapply cure mix less the pink salt, until no more liquid is released. It took mine about 4 days.
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    • dugan
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    • Album: Cold Smoke Problems !!
  5. IMG_6128.JPG

    IMG_6128.JPG

    • dugan
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    • dugan
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    • dugan
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    IMG_6125.JPG

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  9. dugan

    Cold Smoke Problems !!

    I used pink salt for the bacon. The German cure is for a ham I have curing. Sorry my fault for not clarifying that. The draft is what may be the fault. I'm thinking from all that I've read, is that the smoke stayed too long without enough fresh air to really mellow it out. Not really sure what...
  10. dugan

    Cold Smoke Problems !!

    I cure th bacon for 4 days at 44 deg. drainimg and redistributing the salt daily. I hung the bacon up in the smoke house for 24 hours to dry after I washed all the salt off. After 24hrs I closed the door and lit the fire box which is about 20' away and u see ground. I only used 1 handful off...
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    IMG_6124.JPG

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    • Album: Cold Smoke Problems !!
  12. Cold Smoke Problems !!

    Cold Smoke Problems !!

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    IMG_6185.JPG

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  14. dugan

    Cold Smoke Problems !!

    Hey guys Dūgan here. I'm from Chesnee SC, 46 yrs OLD maint manager and I love cooking outdoors, lowcountry, bbq, chicken boggs etc etc. If I can cook it outside then I'm all in. I have a large rotesserie cooker I built from propane tanks and I just built a smoke house, wanting to try my hand at...
    • dugan
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    • Forum: Bacon
  15. Cold smoke problems.

    Cold smoke problems.

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  16. dugan

    Cold smoke problems.

    Hey guys Dūgan here. I'm from Chesnee SC, 46 yrs OLD maint manager and I love cooking outdoors, lowcountry, bbq, chicken boggs etc etc. If I can cook it outside then I'm all in. I have a large rotesserie cooker I built from propane tanks and I just built a smoke house, wanting to try my hand at...
  17. IMG_6124.JPG

    IMG_6124.JPG

    • dugan
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