mixed results from my cold smoker

[bigarm's smokin]

Howdy everyone, I bought some more bellies and brined them for seven days, then cold smoked them and the jerky(ground and formed mixture of beef and venison) and homemade chex mix, for 7 days. I then cranked the smoker up to 180-195 and smoked the homemade summer sausage for about 7 hrs. The bacon was great, I love it more everytime I smoke it. The chex mix, I over salted a little but it was still good, the jerky and sausage, I bought a spice kit instead of mixing my own. BAD mistake.

It is so salty, I have to force myself to eat it, but I am eating it, very small amounts at a time. That was the last time that I ever buy premixed spice kits. The following 5 pictures are,
#1 chex mix
#2jerky and bellies, peppered profusely
#3 and #4 bacon, notice how lean and meaty that stuff is.

#5 summer sausage, notice how wrinkled it is, I don't worry about the cold water bath

 

[cinnamonkc]

Big Arm,
Since you normally cook chex mix anyway...do you think it could be done in a regular smoker instead of cold smoking? I think I'd like to try that.
KC

 

[bigarm's smokin]

You sure can, I just cold smoked it cause that was the smoker that I had going. I should have added, when the mix comes out of the cold smoker, it has to go into a 250 degree oven for an hour, to crisp up good. A hot smoker does a fine job, sorry for forgetting that.

 

[blacklab]

Very nice! Someday I'll have to try and find some pork bellies.

 

[cinnamonkc]

No worries, thank you very much! My list of "To Dos" is getting pretty long!!! Not enough weekends in my week!

 

[cowgirl]

Terry, it looks awesome!!

Glad you came out of the smokehouse long enough to let us know what you've been up to.

 

[chargrilled]

Great lookin bacon, wonderful lean cut. Alton Brown was on the Boob tube talkin about it last week, really interesting.