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  2. briankinlaw

    Blue smoke , white smoke.

    Yes this is what mine looks like.. It does look blue in this light.  Last night I'm outside looking with the flashlight in the snow and cold, oh what fun we have smoking! 
  3. briankinlaw

    NC Cold smoking

    I never saw the video but I know what they are doing.  These guys are curing for long term storage.  They are not curing the meat twice.  Here's what you do.. you use normal salt or sea salt, cover that meat real good and leave it for two weeks.  Some old timers like my grandpa did this using...
  4. briankinlaw

    Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please.

    Well, I did not mention it but I also only cold smoke during the winter. I do so because you need cold temperatures for curing and I don't have enough refrigerator space for the amount of meat I cure.  Besides, I just like the Old ways.  I did have the same problem once when I was brine curing...
  5. briankinlaw

    NC Cold smoking

    You should only cold smoke cured meat. I'm originally from Lumberton,NC I learned how to cure and cold smoke from my dad and grandpa.  If you want to cure and  cold smoke leaving it in the smoke house then there are some things you got to know. For instance a Ham or shoulder.  You will have to...
  6. briankinlaw

    Blue smoke , white smoke.

    Ok this white smoke, blue smoke thing is bothering me... so I just went outside to check my smoker and I guess the smoke is not exactly white and not blue... It's somewhere between like gray... So I just stay with that... Gray smoke is better LOL
  7. briankinlaw

    Blue smoke , white smoke.

    Well maybe I'm color blind or crazy, but I have been cold smoking for 30 years and never saw blue smoke.  I smoke with a nice clean white smoke and it's dont taste nasty.  
  8. briankinlaw

    Cold smoking in cold temperatures

    I don't think it will spoil, but I have never heard of cold smoking raw meats.  I only cold smoke cured meats.  I have on an occasion cold smoked some ribs for 4 or 5 hours (during the winter) and then cooked them in the oven with bbq sauce it did not kill us but the bbq sauce had more smoke flavor.
  9. briankinlaw

    Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please.

    Those are some fine looking wurst.... I think your problem is the smoker, it just not designed for cold smoking.  Without investing in another smoker... I would isolate the burning compartment from the smoker.  Just make you a fire box about 5 meters away and connect it to the smoker using pipe...
  10. briankinlaw

    Cold Smoking - How to?

    Cold smoking is all I do.  I cure everything then cold smoke it using different types of wood.  I don't know if there is a much of a science to cold smoking, it kind of comes naturally to me.  As you stated the vent must be left open.  You want your smoke to just "Kiss the Meat" and leave.  A...
  11. briankinlaw

    Question on Pork Belly. 1st time makin bacon

    Don't worry to much about that, sometimes you get more juice than other times.
  12. briankinlaw

    Bacon: round 2. Dry cured

    Absolutely Beautiful Smokehouse... I know you are proud of this.  It's a True work of art!
  13. briankinlaw

    Comment by 'briankinlaw' in media 'Party 006.JPG'

    Now Thats what I call a fine Smoker..Did you build this yourself?
  14. briankinlaw

    Canadian bacon challenge - dry cure vs brine - side by side test

    It all looks great! instead of cutting those loins in half, I use a injector to get the cure in the middle this insures  the cure makes it all the way through.  I dry cure and wet cure the same way always using my injector.  For me, on large hams and shoulders it's a must.  Having a Great...
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    DSC_0156.JPG

    • briankinlaw
    • Media item
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    • Album: winter 2014
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    IMG-20140216-WA0001.jpg

    • briankinlaw
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    • Album: winter 2014
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    DSC_0017.JPG

    • briankinlaw
    • Media item
    • Comments: 0
    • Album: winter 2014
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    DSC_0153.JPG

    • briankinlaw
    • Media item
    • Comments: 0
    • Album: winter 2014
  19. winter 2014

    winter 2014

  20. briankinlaw

    Comment by 'briankinlaw' in media '2011-10-04 07.36.13.jpg'

    That's what I call a smokehouse!
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