New Member from Washington State

Discussion in 'Roll Call' started by void425, Mar 17, 2015.

  1. Hello.  My name is James and I live about 30 miles North of Seattle in Lake Stevens, WA.

    My current level in smoking is about as knowledgeable as my pile of chips icon.

    I joined this forum because of an article that mentioned making your own bacon.  When I got online I found this site.  I have a couple differ smokers floating around in my garage but they are probably not even close to what I would be needing.  I will have to dig them out and see.

    I will be going out tomorrow to price check various places and see where I can get supplies locally.  Hopefully I can find everything I am looking for easily because I want to get my first batch started in the next couple of days.

    I would be interested in meeting any other members living nearby who are currently curing/smoking meats that might be able to get together and give me further tips, advice, or a peak at the process in person.

    That is all for now.  Thanks.



    I just went outside and found my smoker.  I was not sure if I still even had the thing.  It need to really be cleaned up but here is a picture of it.  I have no lighting outside so I was taking the picture without even being able to see the target.  Tomarrow I will probably wash the thing and see if it is in complete working order still or if it has holes that need to be patched.

    Last edited: Mar 17, 2015
  2. Welcome to the forums.  I lived in the Olympia area for about 8-9 years as a kid and visit every few years to see family.  I'm sure someone from your area will post soon.  As far as your offset smoker to make bacon, it can be done.  You need to practice temp control to keep the temps low if that's how you want to smoke your bacon.  People do it two different ways.  Cold and hot smoke.  Keep reading, the search bar is your bud.  

    Welcome again,

  3. [​IMG]   Good morning and welcome to the forum, from a cloudy and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    James... :welcome1: .... That is a very nice "OLD" smoker.... built with thick steel.... a dandy I tell ya.... clean her up and make smoke....

  5. I started to clean the smoker today to see if it was good enough to still hold smoke in the chamber.  I only used water and scrapped it quickly to get the bigger that have corroded and were peeling.  I still need to use a small brush to really scrub it good to get it much cleaner.  It appears the body itself is very solid.  The boards on the front were rotted so they will need to be replaced.  It would not hurt to change all the nuts and bolts just so I know they will be in good working order before they fall apart.  However there was some protective guard inside the fuel chamber that was completed falling apart with holes.  I think it was to put the coals on so they do not damage the units shell.  That will defiantly need to be replace.  I am missing a couple grills but I probably should just replace those too anyways.  Since someone will have to make me the grills and the new guard piece I may as well have them put another piece in under the rack for the meat with holes and try to modify this thing into a Reverse Smoker.

    My first project will be to actually make some bacon.  I checked prices in some of the shops around town.  

    The cheapest I could find Boston Butt was $2.09/lb regular price for the whole piece.

    The cheapest I could find Pork Belly was $2.99/lb regular price for the whole piece.

    I could only find Cure Salt at one store so I was stuck paying $2.49 for 0.25 lbs. ( 62.5 cents per ounce)

    I have not priced the wood or fuel yet for the smoking.

    I plan on doing a little more research and hopefully get some meat in the cure solution in the next day or two.  That will give me a couple weeks to actually get the smoker in working order.

  6. timberjet

    timberjet Master of the Pit

    I could be wrong but that looks like maybe Cure #2. You know you can use Tender Quick. It is cheap and at just about every grocery store. Make sure you get a solid well researched plan before you dive in on that bacon. In fact I would suggest you cook some easy stuff first to get the hang of your smoker. Plus you will want to get a good set of digital temperature probes like Mavericks or I-grill ones so that you can get super precise on your temp control. That is the most important thing. Welcome from eastern WA! Also cure #1 is much cheaper online if you can even find it in stores. I don't know about that cure you have there. But, I bet someone will be along to help you with that. Also, why not just have an expanded metal piece put on the front there and then there would be no more rotten wood ever. I bet that is what they will make your grates out of too.
    Last edited: Mar 17, 2015
  7. I thought Cure #2 had to have Sodium Nitrate in it.  I made sure this did not have Nitrate and only had 6.25% Nitrite.  This does have Sodium Bicarbonate and Propylene Glycol which I would prefer it not to have, but I never read anything about those being an issue.

    I am still looking around for better prices on the ingredients.  If anyone has a link to some Cure #1 that is cheaper online then 62.5 cents per ounce please let me know.

    P.S.  I looked at the Tender Quick and that is not Cure #1 either.  Tender Quick is a mixture of Cure #1, Sugar, and other Ingredients.  This may be great for those who want a quick simple mix without having to mix in there own sugar.
    Last edited: Mar 17, 2015
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That is the correct cure..... Cure #1.... Use 1 tsp. per 5#'s... or if you have an electronic scale, 0.87 grams per pound for bacon... 1.13 grams if making sausage.... those numbers compare to 120 Ppm and 156 Ppm respectively.... I add 2% salt and 1.5% sugar in the bacon I cure...
  9. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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