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How to measure smoke density/capacity in switching smokers?
Thanks anyway!- austyn
- Post #8
- Forum: Smoke Houses
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How to measure smoke density/capacity in switching smokers?
Not an engineer but running a fast building smoke house in the South of France - getting pissed off with the reliability and build of Bradley- austyn
- Post #7
- Forum: Smoke Houses
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How to measure smoke density/capacity in switching smokers?
Sorry should have said earlier - Cold smoke only- austyn
- Post #5
- Forum: Smoke Houses
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How to measure smoke density/capacity in switching smokers?
Its about 3ft width by 3ft depth and six foot high about 400 cubic litres- austyn
- Post #4
- Forum: Smoke Houses
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How to measure smoke density/capacity in switching smokers?
austyn: Hi - I am moving from a Bradley six rack to my own hand built smoker which is four times the size. Any ideas how I can replicate the same smoke density in the new smoker from the Bradley. I am using a Pro Q maze which states that is has the capacity for units from 150 litres up to 500...- austyn
- Thread
- Replies: 8
- Forum: Smoke Houses
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BACON (Extra Smoky)
Difficult - either take a guess dependent on how much is left in the remaining bags i.e. which one has the least and pour it back in or start from scratch -
BACON (Extra Smoky)
I would transfer the bellies to a new zip lock bag and pour the remaining liquid back into the new bag - when you say that the bag has sprung a leak do you mean that it has gone all over the fridge floor? -
Cold smoke a whole leg of pork
That's great! thank you very much for all your help! Best Austyn -
Cold smoke a whole leg of pork
Thanks Dave Based on your calculations, I had better get the Pork tomorrow! Thanks -
Cold smoke a whole leg of pork
Hi Thanks for the reply - much appreciated! A couple of questions if I may? If you have just started your ham then I assume that it will be in the brine for about 30 days, what weight is it as I have been told that you need to brine on the basis of 1.5/2 dys per pound? Do you tunnel bone the... -
Cold smoke a whole leg of pork
Yes - cold smoke first and then either boil or oven cook? -
Cold smoke a whole leg of pork
Hi All I would like to brine and cold smoke a whole leg of Pork around 20lb for Christmas. Can anyone help in regard to the % Brine, how many days per pound in the cure and the cold smoke time. Looking forward to hearing from you. Thanks Austyn -
Double Smoked Ham (Bear Style)
Hi Bear I'm beginning to get slightly concerned about this ham that I have ordered (I live in France and therefore sometimes it all gets lost in translation!) It could be cured, it could be cured and smoked - Its difficult to ascertain. So let's assume that it comes cured but not smoked. Can I... -
Double Smoked Ham (Bear Style)
Hi Bear Thanks for the quick reponse - much appreciated Another quick question in relation to the ham As it will be freshly cured from the butcher and therefore raw, I will need to ramp up the temperature a little so as to get the heat into the middle and around the bone. If I need to get the... -
Double Smoked Ham (Bear Style)
Hi Bear Hows it going? We have spoken before but not for a few months. I am going to smoke a cured fresh ham for Christmas ordered straight from the butcher. It will weigh around 4 kilos or 10lbs. I intend to baste it and then hang it from tghe top of my Bradley six rack. Do you have any... -
Cold smoking bacon safely
Hi Elvis I have been cold smoking English Pork Loins for sometime and I have never had a problem. I normally smoke a 3k loin between 80 - 90 deg F for about nine hours and it works a treat every time Don't forget that if you have cured the bacon properly (and it sounds as if you have!) then... -
BACON (Extra Smoky)
Thanks Bear I'll give it a try although slightly nervous about leaving Pork in the fridge for such a long time however, I suppose it is curing all the time and therefore no problem with bacterial growth? I'll let you know what happens! Best Austyn -
BACON (Extra Smoky)
OK - That sounds brilliant although I would imagine that a loin is at least four to five inches thick so that could be 10 days - is that just too much for a domestic fridge? Best Austyn -
BACON (Extra Smoky)
Hi Bear Thanks for the response - my butcher told me about four days and I also read about 1/2 an inch a day for a good cure - what do you think for a 7lb piece? Best Austyn -
BACON (Extra Smoky)
Hi all I've been experimenting since talking to Bearcarver. I have now perfected a really good method for Maple cured loin of Pork Basically, I take a 7lb piece of loin, mix together 15g per lb of curing salts, 180 grams of normal salt, 180 grams of sugar and a good slug of Maple syrup. Bag...
