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Looking to smoke my own hams
These will be my first hams, I have been told they are about 20lbs a piece. Obviously thaw them. I would like to put them in a brine and cure them that way, then cold smoke, then bring them up to temp. Does anyone have any hints, recommendations for brines/cure? I have several brines/turkey... -
3rd batch of bacon, 3rd batch of pastrami
So my first round of bacon was such a hit i have been asked to do two more since. Photos of the bacon after curing and drying. the brisket pastrami is mine, the top two rear racks of bacon are for a buddy. I am not sure what cure he put on his. Mine are the other racks of bacon. I...- grouse
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- Replies: 5
- Forum: Hot Smoked Bacon
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salmon was on sale, no not PNW salmon. I will live i think.
Salmon was on sale 1 cup kosher salt 1/2 cup dark brown sugar 1/2 cup sugar 2 teaspoons pink salt 2 teaspoons white pepper ground 2 teaspoons allspice ground 2 teaspoons ground bay leaf 1 teaspoon ground clove 1 teaspoon ground mace 3 tablespoons dark rum Mix put on filets, vacuum pack flip... -
First bacon in the smoker, along with pastrami
Here is a thrilling non stop action shot Did four different variations of bacon cure based off (papa's? Forgive me if i got the attribution wrong) bacon cure thread. Some with pepper, some with homemade teriyaki, Black pepper, Spicy Ancho and red pepper. I did a little test cook of a slice... -
Episode IV: the sausage wars
Running Tally of sausage mix 10lbs of Venison Kielbasa with marjoram 10lbs of Venison Kielbasa 20lbs of Venison breakfast sausage 20lbs of Venison hot-dogs 5lbs of venison hot-dogs with Aleppo peppers 15lbs of Venison sausage 10lbs of venison sausage with Aleppo peppers. 90lbs of sausage for... -
venison Jerky in the smoker
20lbs of various hot jerky for a friend up top. 5lbs with red pepper flakes 5lbs of cracked black pepper 5lbs of korean red pepper flakes 5lbs on ancho chili powder 20lbs of my Jerky down on the bottom layers. Pretty much the same for my jerky My friend said he wanted a pound of jerky...- grouse
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- Replies: 7
- Forum: Making Jerky
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Some what of a long questions about turkey/brine and cure
I have been given 22-24 14lb turkeys. I want to smoke them and finish them off. Have enough room to hang all of them and smoke them.I can do them all at once, my smoker is large enough, or do them in batches as they thaw/brine/cure. What i don't want to do is smoke them all in the same... -
couple of questions about jerky
I have a 3'w 3'l 8'h smoker. I use propane to heat it. and either my traeger or amazn to smoke. I made my first batch and think i over smoked a bit. I used the traeger on smoke and propane at 90 degrees for about 28 hours. ( it rained heavily after i started and really cut down on the drying...- grouse
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- Replies: 0
- Forum: Making Jerky
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Smoker up and running.
fits and starts to begin with. Need to run the thing for a day or so to coat it with smoke before using it. I have a couple of thermometers to put in it, followed by a secondary smoke generator. The idea is to use the traeger for heat, and the a-maz-n smoker tray for smoke.- grouse
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- Replies: 13
- Forum: For New Members
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Hello
New guy here. Expanding my bases as it were. I have used my treager for years. Now that i have time i am looking to build a cold smoke house. Something like this I am hoping to power it off the treager using its pellets. If that is not feasible, I am open to other plans. Total...
