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Way too much snow (over a foot) and far too cold now negative with wind chill.
I'll just wait another week.
It'll make 18/19 days in cur dry cure instead of 12.
A year or two ago I went on a last minute vacation and forgot about the bellies and they were in the cure for ~3 weeks total. It hurt...
Since the fire is inside the cooking chamber I have to monitor it and adjust/prop the door with a 3/4" nib of plywood often. It allows the fire to breathe and not only smolder.
There isn't a stack.
It has three holes for whatever propane purposes on top and that's where the smoke escapes from.
No firebox either.
I make small fires in the inside corner of the tank and it's been working fine.
The neighbor gave me a piece of fluted steel that looks like a cone that we...
Oh,
The inside rails were cut from an old roll away mattress frame I found out there,
And the racks I actually had to buy the 1" square tubing and the heavy duty expanded metal from the surplus section of the steel yard,
After it was complete I ended up ordering a river country thermometer off...
Let me see if I can find a pic,
Ribs in the front foil,
Ox tails in the rear foil
That was a beer can chicken that fell over so it turned into a beer basted chicken,
All good none the less
Some time in 2020 my neighbor gave me this trailer with propane tank on it and I decided to make a smoker out of it. About a dozen cutoff discs from Harbor Freight and a scrap piece of steel for a lip and here we are.
Oh. The hinges are galvanized A-hinges from Lowes that I degalvinized with...
Oh I used no plans,
I thought something up in my head and kinda scratched out some figures on a cereal box then started cutting,
Reminiscent of when me and my cousin were kids at our grandma's place and we'd rummage through her garage and shed for tools/wood to build all kinds of stuff
My smoke box is 2x2 and 4ft tall,
It was built from recycled lumber found on my property and am old sunken/buried mobile home for the aluminum siding,
It doesn't look as nice as these clear vertical grain cedar smokehouses y'all build but the bones are pretty much the same as I see here,
Simply...
I really don't want to wait until next weekend to smoke these bellies as they have cured long enough. But the forecast doesn't look good,
https://i.ibb.co/8ghmHKf/Screenshot-20210213-061245.png
Planned on smoking another dozen slabs (5lbs bellies) next weekend but it seems everything east of Dallas will be under snow.
I guess this is a continuation of that too cold so smoke thread. I don't like to add heat to my smokes because I've noticed the meat will sweat and I don't think that's...
I have two more hours that I need to process and been thinking about doing a traditional country ham (salt/sugar DRY cure for 90 days).
Do y'all cold smoke your hams before or after removing the cure? What about bone rot with dry cure? How to prevent that? Lastly,
What about making a boneless...
Use less kosher salt,
If you're using 1/2 cup try 1/3
If still too salty, after you cure it soak it in a ziplock bag of tap water for half an hour then do a test strip,
If still too salty change the water and wait another 30 mins,
After the 2nd or 3rd run you'll know the percentage of salt for...