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  1. rick-in-ajijic

    Can you cold smoke pork ribs and freeze for later use?

    I have a couple questions! 1. Has anyone ever cold smoked pork ribs then freeze for later cooking? 2. has anyone ever cured pork ribs and then cold smoked for later cooking? I'm thinking it would work for sure if there are cured (like bacon). I would see no reason why they could not be cold...
  2. rick-in-ajijic

    Sometimes you have to just use the available parts in your area!

    I'm getting a 350 pound pig next week and will need more room in my curing chamber so I decided to move the humidifier outside of the fridge. I thought of using a hose but that was more expensive for the parts and I would have had to dive to many different places to find the fittings. But for...
  3. rick-in-ajijic

    Just how much air circulation needed?

    I have a meat curing chamber I've been using for a short time. I'm wondering if my fan is to big and if I need to install a smaller fan. This one can be seen in the back of the hams, it's a 6" fan. (update: with fan photo) I have it on an automatic timer for 5 minutes on 5 minutes off 24 x 7...
  4. rick-in-ajijic

    How long to smoke Kentucky hams?

    I've made salt cured Kentucky hams in the past but I've never had a smoker big enough to smoke them until now.  How long would an old timer cold smoke a ham? The weights are 8.4 pounds and 13.5 pounds.  I'm looking at aging them after they're done smoking. I'm currently using Peach wood for...
  5. rick-in-ajijic

    Having a Smoker built in Mexico.

    My wife and her mother own a restaurant in Ajijic Mexico that specializes in Smoked food aimed at the retired Canadians and Americans that live here. She sells Smoked Chicken, Bacon, Pastrami, Smoked Lox, Pulled Pork and Corned Beef sandwiches. They have been in business for 1 ½ years now and...
  6. rick-in-ajijic

    How many pound ham comes from a given size pig?

    Dear fellow smokers, I feel this might have been covered before but I remain unable to find the information either on this forum or on the internet. I’ve been smoking meats for many years but I’ve never had the opportunity to buy whole pigs directly from the farmer, until now.  I live in...
  7. rick-in-ajijic

    Been smoking a lot of food lately and I can help but keep thinking about the best cooked piglet I've

    When I was in Spain 3 years ago I come across a town called Segovia. In this one shop they same family (if I remember correctly) has been cooking piglets for over 700 years. I've never tasted something so good I had to go back a second time.  It's inside the doors bottom left of the building in...
  8. rick-in-ajijic

    Smoked Chocolate Oatmeal Cookies - No Bake!

    I took the three cups of Oatmeal and placed them in my smoker at 250 for two hours with Peach wood chips. I used wood at the beginning and added again at the one hour mark for two pans of chips. Then I followed the recipe below. I've made these about 30 times but never with smoked Oats. Here...
  9. rick-in-ajijic

    Rick-in-Ajijic

    Hello all! I'm new to this forum but not so much to smoking. A little about me: I'm retired Army living in Mexico now. I was first introduced to smoked meat by my Great Uncle Robert in Gallatin Tennessee about 45 years ago. He taught me a little about smoking, curing meats (country hams &...
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