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    Propane Tank Smoker

    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...
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    My lil smokebox

    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...
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    Cold Smoking in the snow

    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...
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    Cold smoke green/fresh ham

    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...
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    Fat side up or down

    I did five slabs a few weeks ago and have seven slabs on now (31 degrees outside) I usually flip mine over the course of my four day smoke but do y'all think it makes a difference fat side up or down?
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    Freezing slabs post cure/pre smoke

    Hi, Due to timing I'm not able to smoke my slabs 2 days (pelicle time) after curing like I'd have liked. Can I rinse and freeze the slabs until I'm ready to defrost them, let the pelicle form and then smoke them? It will be another two weeks before I can smoke them and I don't want them sitting...
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    Just started two more slabs

    One is 5.1 lbs the other is 4.3 lbs I used the digging dog form calculator and my digital scale from amazon this time This is about a third of the amount of stuff I put in my first cures last year. No wonder my bacon was so salty! And someone on here used 1.75% salt so I'm going with that My...
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    2nd round of curing... no liquid

    So after my first batch of bacon I got a ton of request for orders I started dry curing a second batch and am 8 days in but I have no liquid in the bags This go round I used the appropriate amount of salt (actually a lil less than the recipe calls for) because last time I was 5x-6x over the...
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    Soaking belly post cure

    Hi, I'm (finally) getting around to smoking my first belly as I've had my belly in the Cure #1 (i got the Fiesta brand from H-E-B for my Texas folks) for 12 days so far. Question is should I rinse only, or rinse + soak to avoid that extra saltiness? I've read the threads about not needing to...
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    Firebox on inside of smokehouse?

    Hi, I'm new here and just signed up because I am wanting to build a smokehouse on East Texas land but I really want to have the old fashioned kettle/drum fire box sitting on the ground inside of the smokehouse. This will mainly be to cold smoke hams, sausages and to make bacon (all done in the...
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