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  1. wolters88

    WTF?

    It's absolutely terrible. Dry as can be. I guess I will not be attempting this again. Maybe I need to just use a package from amazon or something.
  2. wolters88

    WTF?

    Should I remove them and finish in the oven?
  3. wolters88

    WTF?

    right now it is 47 degrees, was in the 20's the first day then the 30's
  4. wolters88

    WTF?

    I have been smoking some Deer summer sausage for 48 hours at this point and for the last 24 the temperature has been stuck at 140. I am completely lost. What is going on? I have the temp set at 170 and it has been for over 24 hours.
  5. wolters88

    Where to start...

    P I used this and since it's so hot out, I could not keep up under 90. It was not the normal blue smoke I'm used to. It's the thick crappy smoke. The way smoke comes out when you first start the firebox. Guess with a komado I will need to do this when it's colder out and will just use the bacon...
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    IMG_1998.PNG

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  7. wolters88

    Where to start...

    When I cold smoke it, the smoke smells that of when I'm using my smoker and it's just to pungent. It's that thick smoke that makes food taste like crap. Is that what cold pellet smoking does? If so I'm just not going to smoke it at all. Also I fry tested again and the salt content taste lower...
  8. wolters88

    Where to start...

    Just feel, my other half would flip if I take her fridge any longer.128514 So I need to keep it cold the first few days then?
  9. wolters88

    Where to start...

    Ok, I will do that. Once I start cold smoking it I can leave it out in between sessions?
  10. wolters88

    Where to start...

    Ok, I set them for two weeks. Removed them and rinced them. My smoker is currently occupied for my bday party tomorrow. Got a snake river wagyu brisket in her. If I have to take them out of the fridge, will they be fine for a day until I can cold smoke them? Or will they go rancid? Speedy...
  11. wolters88

    Where to start...

    The fat is green. No fuzz.
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    IMG_1950.JPG

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  13. wolters88

    Where to start...

    Do you know of any other place to get info? Really need a reply about this. I'm not trying to kill my family
  14. wolters88

    Where to start...

    Well they are coming out of the refrigerator today. I hope it's nitrite burn. If I never post again. You all know why.
  15. wolters88

    Where to start...

    I am removing these from the refrigerator this coming Thursday. That will be two weeks. I have to go out of town all week. Can I just leave them until I come back?
  16. wolters88

    Where to start...

    The fat is turning green. Is that bad? It looks bad. I don't need to flip them at all?
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    IMG_1859.JPG

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    IMG_1831.JPG

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  19. wolters88

    Where to start...

    Is my overall concept correct? I just went with what the initial calculator had to give me a base for all future bacon making. I don't need to flip them as I did it your way and they are open to the elements correct?
  20. wolters88

    Where to start...

    My first cut was 3.14 lb so I'm using this. I assume it's perfect right? Just making sure before I do this. Then I place on a wire rack for fourteen days. Pull it out and run it under water for five minutes. Cut off a piece then fry it up to check the taste. Put it back in the refrigerator for...
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