New project in the making..........Looking for advice .....Modified 10/21/12 with video and now with

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Are those fresh Hams and did you brine them ???  They look real good...
I cured them using Pops wet cure recipe...for 10 days.....them over night in the refrigerator....3 hours under the fan this morning.....4 hours of cold smoke...2 hours of hot smoke to get to a IT of 160.....Not to brag, but they are the best I ever did so far!!!! I was so happy with them, I already have some more in the bucket curing. This was my first run with the cold smoke generator.....I really didn't know if I was doing it correct or not, but they seem to have several different layers of flavors that are just so good !!! I already had several request for Boston Butt bones for beans and such things like that,so I'm going to try to do it again.....I think they will really enjoy them.....
 
And the
dollarsign.gif
, here is what I'm cooking for breakfast this morning...


....Thanks for looking ShoneyBoy
 
The deeper color comes with the higher temps. Cold smoked bacon stays a dull clay color but if you ramp up the smoker heat, it gets that good color.. Cool job on the smoke gen!
 
The deeper color comes with the higher temps. Cold smoked bacon stays a dull clay color but if you ramp up the smoker heat, it gets that good color.. Cool job on the smoke gen!
Yea, that color is more of what I'm use to......I had to go with what I know, I panicked at the end and put some heat on them.......
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky