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Mold spots on aging meat
Hello fellow cold smokers. Could use your experience, here. I have a selection of pork loin, shoulder and a couple of chunks of beef aging in my cooler. The meat was properly cured, cold smoked from 24-36 hours, and has been hanging for about a month now. A pair of the pork loin chunks have...- The Hillbilly Smoker
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- Replies: 4
- Forum: Beer & Ale
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Smokehouse build.
Smokehouse build. Just completed the structure. Still tweaking the flow and shelf/hook and eye placement. Using a Smokai Monster , cold smoke generator. Plan to do pork loins, bacon, sausage, cheese, lox etc. Made it big enough to grow into. It's about 360 cuft. I'd appreciate any observations...- The Hillbilly Smoker
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- Replies: 4
- Forum: Smoker Builds
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New build. Firebox and venting
Just finished this build, and am tweaking to obtain best smoke flow. I have already discovered the Masterbilt smoker attachment is woefully inadequate. I am swapping it for a Smokai 4 litre unit. I have a rear 3" chimney, from a pellet stove mounted on the rear of the structure. Will I need...- The Hillbilly Smoker
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- Replies: 0
- Forum: Other
