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  1. mudslinger2

    Large volume brining

    Hello all, it's been a while but up and smoking again. Does anyone do large volume brining with Pops brine recipe. Fall is coming and I'm thinking about using a couple of food grade 55 gal drums for all my brining instead of the 35 5 gal buckets I normally use. My question is should I be using...
  2. mudslinger2

    Ageing Beef

    Could someone tell me if ageing beef is necessary if I where to grind the whole steer. Should it hang and chill  or could I Pop Drop and process. I do a lot of meat stick and there have been no deals on meat here in the northeast. Thanks Mudslinger
  3. mudslinger2

    Weekend Smoke Buckboard & Canadian Bacon

    Hi all, Here's a few  pictures of my weekend smoke. Out of Pops brine Into the smoker for drying,  85 degrees circulation and exhaust fans on high Couple of hours on the smoke with apple and hickory Ten hours of smoke  IT 140   Three of the cutest butts I've seen in awhile Can't...
  4. mudslinger2

    First Bacon in the new smokehouse

    Hello everyone, I thought I would share my first bacon experience in the newly completed smokehouse. It all started at the beginning of the month with this tuff guy Well he wasn't so tuff So we stuck the bacon, hocks and the hams in Pop's Brine 38 degrees two weeks ready to dry...
  5. mudslinger2

    My Hot/Cold Smokehouse Build

    Hi everybody I thought I would Share  my new smokehouse build  with you. I've been working on it for a few weeks now and have the cold smoking Part done. The fresh concrete the dog stepped in Air operated smoke generation pit  Trial run Rough cut lumber from local mill Walls...
  6. mudslinger2

    Hello from Blackstone Ma

    Hello my name is Steve and I have been smoking on my weber for years till I found this web site. Since I've found so much great info I decided to upgrade my smoker to a real smokehouse. I went a little overboard with it but oh well, more bacon .  I have had good luck with bacon and cheese's so...
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