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  1. mr ray ray

    German Style Cold Smoked Farmers Ham

    Did a 12 day 5% sea salt and cure no 2 brine. Soaked 24 hours in fresh water changing it out 3 times to remove excess salt from meat. 48 hours to dry in fridge.  Cold Smoked 5 days 12 hours smoke 12 hours rest it was cold enough to leave it in smoker. After ti was done with the smoking It was...
  2. mr ray ray

    2 Chamber Cold smoker

    Made a 2 chamber cold smoker so i can run 2 different items at the same time and use different wood pellets to impart a different flavor of cold smoke it took a week to build its bug safe screen on every opening and sung sealing doors it has so far worked great. The temp stays below 90F so the...
  3. mr ray ray

    Dudley here

     Ray here from Dudley just south of Goldsboro NC just want to say hi to everyone.
  4. mr ray ray

    Using Vacuumed sealed bag to cure

    Has anyone used a vacuum  sealed bags when curing small boneless Hams, Bacon etc. ???  looking of tips any help will help
  5. mr ray ray

    2nd run at bacon

    Just got done cooking some in the frying pan and it turned out pretty good I am pleased with myself but I believe I will have to remove the skin as much as I love fried skin did 8-hour slow smoke and it rested last night from midnight till this morning at 7 no nitrates are used only sea salt...
  6. mr ray ray

    cure-calculator

    http://www.meatsandsausages.com/sausage-recipes/cure-calculator         Found this on line it helps to figure out the ppm on the cure strength
  7. mr ray ray

    Dry cure ham Pink salt cure #1

    Have been trying to cure a small boneless ham about 6.6 lbs or 3kg  I have a recipe from Germany it calls for what they have which is Pokelsalz and its only a cure with 0.5- 0.8% nitrite in the salt but we have pink salt which is 6.25% nitrite. now the question on the pink salt it says use a{...
  8. mr ray ray

    Hello from Eastern NC

    Name is Ray and iam all new to the world of smoking and making sausage and hams the way our grandparents did it I'm 50 and iam learning everyday something new my goal is to try to recreate some sausages and hams that I enjoyed while I was stationed in Germany.
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