Playing in the Smokehouse

[SmokinEdge]

Trying a new cure for turkey and ran a batch of smoked carne seca. I’m ready for Smokehouse season.

 

[DougE]

Looks good! I'm not ready for winter yet, but the cooler weather definitely means it's time to kick sausage making in high gear. Since I process in an area without AC, hot weather makes it tough to keep things as cool as I'd like.

 

[DRKsmoking]

sounds interesting

David

 

[tbern]

Looking good!!

 

[SmokinEdge]

About 7 hours in smoke. IT is 145F been there for a few hours. Smokehouse settled at 150F now going into the oven at 350 to crisp the skin.

 

[gmc2003]

Looks really good on my screen Edge, Mornings around here have been upper 20s with a good frost burrrrrrr.

Point for sure
Chris

 

[SmokinEdge]

It is delicious.

 

[indaswamp]

Looks like it!!! YUM!!!

 

[DRKsmoking]

Yup, I could make a meal out of that.

David

 

[tbern]

definitely looks good!!

 

[tx smoker]

WOW! That looks outstanding. Nothing like some good smoked turkey. A bit of a long process but well worth it...and that's what we do to make the best food a person can eat Very well done and some great looking turkey.

Robert

 

[civilsmoker]

I agree with David, I could make a MEAL out of that! I love smoked cured turkey! Very nice work!

 

[SmokinAl]

That last shot says it all!
WOW!!
Al

 

[SmokinEdge]

Thank you all for the reply’s.
Dave’s ham injection makes the best city ham I’ve ever made or tasted. I’ve used it in turkey before and while good it tends to over power the turkey and is just a bit too rich for my taste. This time I used his injection but cut the veggie broth back to 5% and added 5% distilled water for liquid and I deleted the phosphate. The results were really fantastic. Rich meat with a hammy taste but still turkey. These pieces were natural with no solution added. So nice to fire up the smokehouse again. I’ve got 40# of pork belly with a date with dry rub and smoke. So it begins another year of TBS.

 

[Pit pixie]

Trying a new cure for turkey and ran a batch of smoked carne seca. I’m ready for Smokehouse season.

View attachment 647441

Have you made this yourself?
I ask as I look at buying a cold smoking box but then I see this. I work in a builders merchants so materials are fairly cheap for me.
So I am not thinking of building one.

 

[SmokinEdge]

Have you made this yourself?
I ask as I look at buying a cold smoking box but then I see this. I work in a builders merchants so materials are fairly cheap for me.
So I am not thinking of building one.

Yes I made this smoker in place. It is 3’ x 3’ x 7’ It’s a big smoker that will run 150 pounds of meat at a time if I need it to.