|
|
1
|
2
|
3
|
4
|
5
|
6
|
|
7
|
8
|
9
|
10
|
11
|
12
|
13
|
|
14
|
15
|
16
|
17
|
18
|
19
|
20
|
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
|
28
|
29
|
30
|
|
|
|
|
|
|
166 registered members (CNC, Big Rack, HawkPilot, Tall Dog, Bruno, RSF, BobK, Turkey_neck, gatorbait154, Doeslayer44, need2hunt, Shane99, BC_Reb, M48scout, Narrow Gap, leroyb, Lockwood, Woodsy, Big Game Hunter, Jmfire722, Highlander, Canterberry, fourfive45, RareBreed, gwstang, Cody Fowler, BuckRidge17, jwalker77, seminole1, CTMS, BearBranch, AJones, XVIII, thayerp81, knock him down, Bowfish, dirtwrk, BhamFred, Dog, twaldrop4, CatfishJunkie, 7PTSPREAD, Jay512, Gunpowder, Baker8425, RidgeRanger, Morris, Turkey Petter, coldtrail, AU coonhunter, IDOT, RAmerica, BGR, fillmore, kyles, turkey247, cartervj, wareagul, gregnbc, LIOJeff, JAT, MarksOutdoors, TwoRs, DGAMBLER, mossyback, AU7MM08, alhawk, headshot1, OutdoorsAL, The Big Cheese, outdoorguy88, Turberville, m97, specialk, Austin1, Woodsman42, Captain Howdy, Turkeyneck78, Okatuppa, Gobble4me757, Hix14, Paint Rock 00, rickyh_2, Weedpicker, jarcher38, Reptar, Chancetribe, Mhkodiak, dquick1, Stacey, quickshot, Whild_Bill, Hester, SouthBamaSlayer, Dubie, Guru, Turkey, foldemup, JEM270, GHTiger10, bradbathome, auman, ImThere, Prohunter3509, Herdbull, BrandonClark, BentBarrel, Chaser357, GomerPyle, klay, mzzy, Tree Hanger, wk2hnt, seapro19, ronfromramer, Whitetaillane, Chiller, slanddeerhunter, hallb, Young20, BigEd, 000buck, deadeye48, Treelimb, Gut Pile 32, Ridge Life, BCLC, blade, Shack84, eclipse829, apolloslade, akbejeepin, Johnal3, Hoof2table, Tupi, !shiloh!, BigA47, Skullworks, jeffhhub, Joe4majors, jhardy, G/H, dustymac, Mansfield, Moose24, rmaples, OlTimer, beeline08, Jwoods32, 17 invisible),
735
guests, and 0
spiders. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
smoke curing meats
#2039435
02/25/17 04:11 PM
02/25/17 04:11 PM
|
Joined: Jun 2016
Posts: 8,930
Between the coosa and cahaba
!shiloh!
OP
14 point
|
OP
14 point
Joined: Jun 2016
Posts: 8,930
Between the coosa and cahaba
|
I'm starting the process of building a small smoke house. It will be a 4'×4'×7' .I'm kind of doing this by the seat of my pants so advice is appreciated. I'm only wanting to smoke a couple hams and slabs of bacon at a time. Should I build a small fire in the smoke house on do I need to pipe the smoke in from down hill ? When you salt the meat initially is it really nessasery to pack it in salt for a couple days prior to smoking.
ggg
|
|
|
Re: smoke curing meats
[Re: !shiloh!]
#2039540
02/25/17 05:16 PM
02/25/17 05:16 PM
|
Joined: Dec 2014
Posts: 288
Alabama
Mowens
4 point
|
4 point
Joined: Dec 2014
Posts: 288
Alabama
|
[img] https://scontent-dft4-2.xx.fbcdn.net/v/t...amp;oe=59397946[/img] I built one from a file cabinet it works awesome. I dont pack anything in salt. For pulled pork I salt it both sides and smoke it. I brine all birds overnight. And bacon / Sausage I use one burner and keep the door cracked so it doesn't get to hot.
|
|
|
Re: smoke curing meats
[Re: !shiloh!]
#2039568
02/25/17 05:36 PM
02/25/17 05:36 PM
|
Joined: Aug 2006
Posts: 9,790
The Boonies a.k.a. Pickens cou...
300gr
8 point
|
8 point
Joined: Aug 2006
Posts: 9,790
The Boonies a.k.a. Pickens cou...
|
We used a 55 gallon barrel with the bottom 12-15 inches filled with sand inside the smokehouse. Built a fire until a good bed if coals were there or brought them from a fire outside. Then put GREEN hickory or oak on the coals.
Last edited by 300gr; 02/25/17 05:37 PM.
Two roads diverged in the woods and I took the one with deep ruts,hills and mud.It may be bumpy but WHAT A RIDE!
|
|
|
|
