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  1. salt_tub

    Smokin Salt

    Kosher or Sea Salt makes sense. I am all new to this also, but as I understand it salting is done before smoking for a couple of weeks to help wick moisture away and increase storage time. It seems reasonable to take the leftover salt and smoke it along with the meat. Then again it seems...
  2. salt_tub

    Clean the meat the right way.

    Will leaving the membrane on increase storage time?
  3. salt_tub

    For Pineywoods

    I just joined and I like the fact that I was got here. Hopefully this works with a direct link URL... I will post recent images again tomorrow, if possible.. So what is ideal for an old smoke house like this? Is the best wood hickory to protect the meat from bugs? Or fruit? How well sealed...
  4. salt_tub

    New Member Salt_Tub....

    Good to read you all. I'll try to upload some pics if possible.
  5. salt_tub

    New Member Salt_Tub....

    Just joined up! Glad to see these boards are so popular. I live on a old farm in Virginia. I lived in both the city and the country over the years. I have the opportunity to rehab an old 8X12 smoakhouse next to the slave quarters that I live in. There are no pigs on the farm yet, only...
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