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  1. turbo1

    Smoking Canadian bacon in the cold.

    Wednesday is smoke day, but it's going to be frigid. It'll be ten days of cure, I used tender quick.. Can I wait till warmer weather or do I have to smoke. Was thinking of trying to find a welding blanket for the smoker. If I can wait what do I need to do. Oh and I have a offset smoker.
    • turbo1
    • Thread
    • Replies: 6
    • Forum: Pork
  2. turbo1

    Walnut

    I have a bunch of small slab wood leftover from the Wood burner. It's mostly oak hickory some elm and Walnut. What I was thinking was to burn down to mostly coals and then scoop into smoker as needed. Would burning it that way be OK. Ps I have a lot of slabs
  3. turbo1

    Help on cold smoker revamp

    So I tried cold smoking cheese last Christmas. Gave some to family and friends. Big mistake. Everybody loved it. So I'm using a mailbox and a 15 gallon trashcan. Going to a 31 gallon can. I bought new shelves for it, but I got charcoal grates instead of grill grates because they were...
  4. turbo1

    Does a person need to foil for pulled pork?

    I'm using cushion meat and was wondering do you have to foil. I'm kinda stuck at 164, but not really in a big rush
    • turbo1
    • Thread
    • Replies: 7
    • Forum: Pork
  5. turbo1

    ? about cold smoking jerky.

    I have a mailbox trash can mod, was wondering what's the procedure for cold smoking jerky. Thought about 2 hours on smoke and then to the dehydrator. Assume I need cure, but more wondering on the smoke.
  6. turbo1

    using pellets in a stick burner. offset

    Started up smoker and threw some Traeger pellets on the fire. First time doing this way, thought might work. There seems to be a film on my meat now (Canadian bacon). It's brown and rubs off. Just curious if anybody did it this way and what maybe I could change for next time. By the way I...
  7. turbo1

    brining pork loin for Canadian bacon

    When I brine I use zipploc bags can I put more than one piece of meat in the bag if my solution and bag are correct. My pieces are roughly five pounds.
    • turbo1
    • Thread
    • Replies: 4
    • Forum: Pork
  8. turbo1

    Vac sealing question

    Ok so my MOM bought a food saver for Xmas. I smoked some cheese a week or so ago and cling wrapped it and put in zip lock bags. Would I lose anything by transferring it to the vac system. Giving the cheese and homemade Canadian bacon for Xmas gifts. Oh yeah she bought me a meat slicer also...
  9. turbo1

    first time smoking cheese question

    How long give or take after you pull the cheese do you let it set out before you can package it. Thanks chris
  10. turbo1

    New guy from Iowa

    Hello everybody my name is chris and I have a smoking problem Started about 15 years ago with an offset (don't remember the brand anymore) and smoked hard that first summer. Now don't seem to have the time I'd like to devote to it. Posted in beef forums earlier so hopefully we'll talk more...
  11. turbo1

    Help with inside round

    I have a 11-12 lbs. inside round I want to smoke for dad's day I could use a little advice. How long,temp ,rubs,marinades. Any tips would be great. I have an offset and am pretty handy with it. At least I think so.
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