I built my first smoker from an old freezer my grandmother gave me. That was more than 30 years ago. You can buy one or build it but, when it comes to making anything that requires a soak or cure for more than a day in the fridge. The number one rule is to make sure everything is super clean. That starts with a wash down of your "clean plastic container and lid" with hot soapy water and 1 tablespoon of bleach to a gallon of water is what I use to be on the safe side and "don’t skip it". Rinse everything out again with hot water just before you add your ice water and meat ready to cure. I’ve done it this way for more than 25 years and never had a problem. I now use a lem stuffer, bought the little stainless steel snack stick tube for it as well. Bought a stainless steel injector years ago that still works like brand new.
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