New to cold smoking would appreciate some help

Discussion in 'Info and Practices' started by pfieber, Jan 13, 2015.

  1. pfieber

    pfieber Newbie

    Hi

    I have just built a custom smoker out of wood, 3x4x4 ft tall. I will use this for cold smoking only.
    I have the Amazen 5X8 tray and have been testing out the smoker with Todd's Pit Master Pellets. I am getting a 12 hour burn with temps in smoker 55 to 65. I live in western Oregon.

    I am now ready to start smoking pork bellies and hams. I would like to know if a dry cure or brine is better for the hams and bacon? Where would I find recipe's for both? How long would I need to apply a cure to the hams and bacon? And, last how long would it normally take to smoke hams from a 250lb hog and also the pork bellies? Can you break up the smoking times or do all in one smoking period?

    Appreciate the help for a beginner.

    Paul
     
  2. bear55

    bear55 Master of the Pit

    Paul, you can use the search bar at the top of the page.  There are many posts detailing answers to your questions.  When you get a chance, stop by roll call and introduce yourself.

    Richard
     
  3. Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question:  The link below will put you on to a great brine provided by a well respected member used by many knowledgeable folks here.  I have not tried it ( on to do list ) but many respected members use it.  Good luck.  Keep Smokin!

    Danny

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
     
  4. Post some pictures of your smoker, I know everyone would like to see

    Gary
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Dry and brine cures both work. As mentioned above Pop's brine is a good place to start. For dry brining you need a good way to weigh the meat and the cure. A digital scale with a tare feature that reads in grams, ounces, and pounds is a good option. For cure amounts follow recipes and methods and don't stray. If you have questions regarding a recipe or method post here first before you start. Better to get things right and not waste a batch of meat or worse make someone sick.

    Good luck and show off your smokes.

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    For dry curing her is a handy calculator for cure amounts:

    http://diggingdogfarm.com/page2.html
     
    Last edited: Jan 14, 2015
  6. brownpeter335

    brownpeter335 Newbie

    I am a newbie in cold smoking. So, this is really helpful for me.
     

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