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  1. derag2

    Bacon curing 911

    So I checked my bacon thats in pops brine in my mini fridge out in the garage and at some point the top inch froze! I pulled out all the ice and dumped almost a gallon of more brine in the bucket. My 2gal bag of brine standing next to it get no ice in the bag. Should I just brine it a Couple...
  2. derag2

    Dried out cheese

    I smoked some chese and put it in the fridge for a coupke days to mellow before I sealed them and now they are dried out? Ive done this before with no problems... What can I do to restore some moisture before sealing?
  3. derag2

    Is this bacon cured...

    Put this in pops brine for 13 days.. I pulled it out and there's a few pieces that have this redish pink meat... I agitated the bucket pulled the pieces up and down in the bucket to mix and move the brine around the meat every other...
  4. derag2

    Couple pictures of my smokehouse

    I can run it off my treager or mailbox.. Smoking with the treager Little first time bacon With the treager the smokehouse runs about 8-10 degrees higher than outside temp. Im losing about 100degrees in heat from the treager to middle shelve of the smoke house.... In a few days I'll find...
  5. derag2

    1st time smoking bacon

    Cured with TQ for 10 days, rinsed in water soaked for 45 minutes have very little salt to it after that. I didnt try it before I soaked it. Probably should have. Sat out on counter for couple hours seasoned and put in the fridge for the night. Uses the treager instead of the mailbox this go...
  6. derag2

    How long can bacon sit after cure before smoking?

    So the temps are going to be really high, I was planning on smoking my bacon but now I'm not sure.... If I do decide not to how long can it sit in the fridge after I wash it and dry it.... Do I wrap in plastic wrap? If I do smoke I'm going to wake up early to start it...
  7. derag2

    Smokehouse just smells like campfire

    Every time I start this ting up it just smells like camp fire. I smoked some cheese and it just smelled like camp fire I dont want my bacon to taste like camp fire.
  8. derag2

    Smoke a couple chunks of cheese

    I smoked 2 .85lb chunks of sharp cheddar cheese for two hours, my concern is when I pulled it out the cheese just smelled like a campfire not normal smoke good smells like. Is it going to be okay? I vac sealed it and put in the fridge, I'll leave it for 2 weeks or so and see what happens. I...
  9. derag2

    first and LAST time using morton TQ

    What a mess trying to keep it all together and rubbed in putting it in the bags..... Hopfully it turns out I know I didn't get every bit in every bag but I tried.... This better be good bacon.. Next time around is going to pops brine. Curing for 9 to 10 days just worked out better than 14...
  10. derag2

    Pic test

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  11. derag2

    Not getting TBS....

    I'm not getting thin blue smoke out of my smokhouse it's just whitish grey.... I put my pellets in the micro for 50 seconds to dry them. I have the door of the mailbox bent open on the bottom for more air. I tried cracking open the door but the smoke is comming out of the door...... What am I...
  12. derag2

    Best finishes for the outside of cedar smoke house

    What is the best way to deal the wood? Linseed oil? Clear outdoor dealer for a deck? I need something that will keep the moisture out of the wood. When it rains it really pickers the wood and has broken 2 boards already... The outside is 1/4 cedar planking..
  13. derag2

    Smoke pipe location

    I'm finally got the majority of my smoke house supplies, now I have one question... My house is going to have a floor in it with legs instead of the blocks and open floor, I want to option to put an electric element in it for got smoking turkeys and other things... Should my smoke pipe comming...
  14. derag2

    Wood for smoking cheese

    What are good wood for smoking cheese? I'm getting an amznps and am trying pit master choice, corn cob and Apple for bacon what would be a good on for cheeses?
  15. derag2

    Smokehouse questions/wanting some suggestions

    I'm going to build a smokehouse out of pine for the framing, then put cedar on the outside. For the racks I was going to use stainless grill grates but the price is going to be to high to buy enough for all the spots. So I am going to use oak dowels for the racks. Should I rub them down with...
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