we got rain here today, so I'm holding off until next weekend since controlling temps can be challenging with unending rain/wind changes
maybe this is justification to add a BGE to my arsenal of smoking equip
Exactly! When I filled the smoker it felt like it had to be a years supply, then just a month later I'm trying to figure out where it all went....I'm always struck by how much weight is lost in cooking... I ended up with probably about half the original weight in the final yield.
If you are anything like me, you need to look down at your belly. You will then know what happened to all that meat. MmmMeat. I just can't help myself when it tastes so damn good.Exactly! When I filled the smoker it felt like it had to be a years supply, then just a month later I'm trying to figure out where it all went....
Been making proper English bacon in my homemade cold smoker.Can't believe no one else here is NOT smoking some meat for this weekend!!! This is what I got....
Been making proper English bacon in my homemade cold smoker.
H = 32 inches, D = 18 inches, W = 17 inchesThat cold smoker looks rockin Snipper! What are the dimensions on that?
It appears that your loin is tied. Did you slit it and insert something?
Would appreciate if you would share your method and recipe, if you don’t mind.
Thanks!
I have been making my own bacon for a couple of years now. Generally use a Costco pork belly. Have also made Canadian bacon using loin. I am assuming from your comments that you bought a loin that was cut with some of the belly attached.The joints were tied when I bought them from the supermarket. As a boned loin has a bit of a tail on one side it is tied to keep it compact.
This is a link to the instructions I mainly use. Cold Smoking Recipes & Tips - Food Smoking | Hot Smoked
My son gave me one of Hotsmoked bacon kits for Father’s Day several years ago. Never bought any bacon since. Tried various adaptations but come back to the basic recipe.
Smoked salmon easy to do.
Also cured and air dried for a year a whole leg of pork. This is it in my homemade meat safe.
Thats a lot of white smoke, you need your fire hotter.
I've gotta make myself one of those. I want to start smoking cheeses.Been making proper English bacon in my homemade cold smoker.
Thats a lot of white smoke, you need your fire hotter.
If it tripped separate GFI circuits, within a few minutes of startup, you probably have a problem with the igniter. Contact Pit Boss and they will send you a new one.got my fathers day gift early... Pit Boss Copperhead. broke it in this weekend with drumsticks for a test run. turned out great, everyone loved them. my only concern with this is it was tripping GFIs all over the place. I finally found one outlet on the back patio that I'm guessing isn't GFI, cause it didn't trip it and got thru the burn in and a smoking session.
Smoked backstrap is probably my favorite cut/prep of all game meat.This past weekend I smoked a venison backstrap during brewday. It turned out perfect.View attachment 682543
Amazing isn't it? It can even make frozen pre-pressed hamburger patties appealing...Well I’m addicted to the new smoker...
In the words of Dr. Dre;
“heyyy ayyy ayyy eeee ayyy, smoke MEAT everyday”
Another batch of English bacon to slice up.
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