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Should this concern me? apparently one of the drying trays was more of a bare metal cooking tray and the meat on that one has a darker color on the bottom, but inside was a nice cured color...

After batch one this last fall introduced my tastebuds to what bacon was really supposed to taste like... I started a search to find a second fridge so that I can refill our dwindling bacon rations and be able to try curing lunchmeat hams and canadian bacon. After deciding that the cool season...

First take away is, how did I ever live without homemade bacon?! The amazing smell of real smoked bacon just fills the air when it's fried up! I need to start another batch in a week or so or I'll be out! As far as technique goes for smoking it, I will need to drain the cooling pipe every 6 to...

Thanks everyone, we certainly are enjoying it! It's really starting to get good now, I'll have to start the next round shortly before we run out! The first round I made in backpacking sizes, so we had them on burritos and lunch wraps this weekend while out in the Olympics for 3 days. Smoked...

Weather pushed back the trip by a day due to 1” of rain in the mountains in 24 hours which isn't great backpacking weather..., so at 6 days It's sliced and fried! Holy crap that is amazing bacon! Discussion with wife, me, "do you object to me continuing to make more?" Wife, "you need to buy an...

I've always loved smoked cheese! Ever since I learned how to make delicious hot smoked foods I swore hell or high water I'll figure out this cold smoking method when the weather cooled down. So this fall I embark on a journey into cold smoking. While trying to modify my smoke-vault for cold...

The Cabela's one is the same as the LEM stuffer with metal gears and a different sticker. It should last a long time. It's an even better deal if you got it with the sale last week of $109, $10 off and free shipping. We waffled around for awhile when we bought ours, but in reality getting a...

Sweet! Let us know how you like it, I contemplated long and hard between that and the Deluxe 8.7 slicer. I wound up ordering the 8.7 Deluxe last week on the same sale ($99 + free shipping but only 1/4hp though)...

The main rush, is I'm out backpacking for a few days this weekend, so it's 4 days or 9 days to sit open and uncovered in the fridge. I might be able to do it on day 5 if I have all my gear packed, and meals made for the trip. Which is why I was wondering what windows people were using to rest...

Well, 18+ hours on cold smoke, over 2 days. All the cheeses I threw in are already delicious! But I should probably throw the cheese pictures in a cheese thread. ;) Can't wait to fry some of this bacon up this week! Biggest lesson this week, was modding a remote smoke generator is one of the...

Double posted, yeah cell phones...

And we are off for another 9 to 10 hours of cold smoke, after yesterday's 9 hour session... The nose says I need more wood to charcoal ratio... So I switched over to my lump charcoal bag, and hatcheted down the chop saw chunks to increase the area of wood to charcoal. The chimney smoke is...

It's been holding about 63 degrees all morning, and the ambient temps just dropped... So I figured I would try more cheese since the last small run is finally mellowing out. I figure I have another 3 hours till I hit ~8 hours on the bacon and return it to the fridge. Then I'll do a second run...

Smoke one of 2 is on, hit a high temp of 75 while warming up and threw a fan on the ducting as SmokinAl suggested. Which dropped the temp to 65 degrees in the smoke vault with a 59 degree ambient temp, and only a high of 62 degrees in the forecast today. I got a late start today, but tomorrow...

Thanks! Apparently they bumped the highs up to 61 degrees this weekend, but should still be fine! I can  live without cutting it if the color doesn't look too bad. I'll just cold smoke both of them, and maybe on the next round try to make a smaller piece to hot smoke and see how that tastes...

Well, here goes nothing... Trimmed and squared up a 10+lb pork from Costco. Wrapped the pound of trimmings to freeze for fat for other projects. Both were calculated and weighed out to 0.01g of cure at 156ppm cure#1 per weight of the piece of meat. The smaller half to was calculated to 2℅ salt...

Thanks for the pic, I think I have another 2' to 3' I can extend the pipe out without adding any sections. I'll give that a try as well as less charcoal. I can also try a fan on the pipe to cool it down more if it's not raining too hard (electrical socket is on the gazebo, but driving wind/rain...

As I am pressed for time to get the cold smoker setup for the bacon that will be done curing next week... I've searched high and low for info on modifying a CCSV for cold smoking. I've found a bunch of ideas and have tried to meld most of them together with this attempt at making the CCSV a...

It is some of the best marinara sauce I've ever had. I was shooting for a light smoke to keep it  from overpowering the sauce, and I wasn't trying to roast the tomatoes down, so I smoked them at a lower temp around 175 to 185 for 1.5 to 2 hours. One lump of charcoal to keep the wood going, with...

I quit weighing the garden tomatoes this year after 35lbs, but we pulled another 6 or 7lbs the other night before the rain started. We decided to applewood smoke the tomatoes to loosen up the skin before pressure canning more marinara. We had the extra pintof sauce that didn't fit in the 4 th...