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Canadian Bacon, also know as pea meal bacon..Pork loin Moetins quick and denter sugar corn meal  8 days 1 TBS cure 1Tsp sugar per lb of loin mix, rub on loin, wrap or bag and ref for 6-8 days. I rinse off, pat dry and leave in ref for 2 days to dry and firm up.  roll in corn meal...

done 0 hours and 150 deg, hams done Hams have dry cured and then salt equil for 14 days Have in UDS now with apple and cheery. 220 deg until internal temo 150 will post pics of smoked hams the 4 just fit in the 35 gal drum smoker Bacon has been cold smoked for 12 hours, used pellets...

Cured two pork loins one as Lomo with paprika, one with juniper Berry's and pepper. 45 days in chamber. Two smokes sausages smoked two hours and cured 20 days a Saucisson SEC and a Kabanosy. Fun process. First time using curing/fermenting chamber. All came out well. Next Spanish Chorizo and...

Lomo and Bresaola all done new curing chamber worked great. Now drying a couple of smoked sauages, a French Saucisson and a Polish Kabanosy.

Dry curing Spanish Lomo and Bresaola, rub with salt spices and insta cure 2, hang for 45 days 30-40% weight loss. Also made fresh pork sausage Kabanosy, Saucission and Andonille, Smoke for 2 hours, the first two curing chamber 20 days.

Cold Smoker $47 and two hours.

Smoke generator from clay pot and hot plate. Will build wooden cedar four shelf smoke box next. Will post pics. Then smoke some cheese. What else is good cold smoked? Big Rub

Big Rub is back love the 14 gal USD mini but could not resist making a little bigger one a 35 gal on, doing a burn in now and fixed all my well some of my mistakes in mimi. I will post some pics. Next one will be a USD mini electric with the 1500watt Cabillios electric retro fit unit in it...

Mini USD 15 gal drum, 14.5 in dia, just right for two people.

Just finished a Mini 15 gal, 14.5 in UDS. Smoked pork shoulder and shrimp so far. Need to add a temp Gage. Thanks to you all for your plans and your suggestions. attached are a few pics

would like to get plans for a smoke generator for cold smoking