Search results for query: *

Hey mate. I'm fixin to do a bone in ham for Christmas. I have not done something that large (20lbs +). I have both an offset charcoal smoker, and a bad ass cold smoker shed. I'm interested in the initial cure: Do you favor injection, or just a brine immersion, or something else altogether? Any...

My cure(s) are: Dry cures @2% salt, 3% demerara sugar. 1 day per 500g of meat weight, discarding liquid daily. I then season the outside with a mix of dry herbs. An additional 2 day rest period ensued. I then Trussed the cuts, and hung them in the smoker. Smoking varied from 24-36 hours. I have...

Yes. Whole muscle cuts. Initially, my meat , post smoke , was simply aging in the smokehouse. It's cool enough here, now to allow this. The ambient humidity is definitely above 70pecent , most days. I purchased the mini fridge, as it will soon be too cold to hang meat outdoors, as I don't want...

Hello fellow cold smokers. Could use your experience, here. I have a selection of pork loin, shoulder and a couple of chunks of beef aging in my cooler. The meat was properly cured, cold smoked from 24-36 hours, and has been hanging for about a month now. A pair of the pork loin chunks have...

This shed is STRICTLY for cold smoking. Shoulda mentioned that.

Smokehouse build. Just completed the structure. Still tweaking the flow and shelf/hook and eye placement. Using a Smokai Monster , cold smoke generator. Plan to do pork loins, bacon, sausage, cheese, lox etc. Made it big enough to grow into. It's about 360 cuft. I'd appreciate any observations...

Just finished this build, and am tweaking to obtain best smoke flow. I have already discovered the Masterbilt smoker attachment is woefully inadequate. I am swapping it for a Smokai 4 litre unit. I have a rear 3" chimney, from a pellet stove mounted on the rear of the structure. Will I need...