Thanks SMF

[hardcookin]

Thank you.
I’m thinking of building a smoke house next.

Then you would really be set. How big are you thinking about building?

 

[smokin peachey]

Then you would really be set. How big are you thinking about building?

I haven’t put that much thought into it yet. Maybe like a 4x5x6

 

[hoity toit]

I didn’t get any pictures of the prep but here are some pictures of smoking. Two hams at 22lbs, 30lbs of bacon, 20lbs of SS and 25lbs of lebanon bologna. View attachment 347012

Heck yeah ! You got it going on.

 

[JZ_Focus]

So is this all cold smoked? What wood are you using for smoke? I'd love to try making my own bologna but I'm not even sure where to start. I'm pretty sure I have all the equipment to do it, but not sure on the recipe and time/temp of smoking.

 

[smokin peachey]

Heck yeah ! You got it going on.

Thanks

 

[smokin peachey]

So is this all cold smoked? What wood are you using for smoke? I'd love to try making my own bologna but I'm not even sure where to start. I'm pretty sure I have all the equipment to do it, but not sure on the recipe and time/temp of smoking.

I kept the smoker around 150 and used apple, cherry and oak.

 

[uncle eddie]

Looks awesome and I can almost smell it!

Points!