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Recent content by dairyman
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Go to the top of this page. On the right side is a sign that reads smoking-meat.com. Click on it. Then click on smoking meats, then click on pork, then click on smoking ham. Everything you need to know plus a video too.
I have the MES 40 with the window and I love it. I clean the window with a razor blade, takes about a minute to do. The window breaking never crossed my mind. It seems pretty solid. You would have to hit it pretty hard to break it. I've never had a problem with it not smoking.
This is the glaze I use on my hams and it is awesome. 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.
I used TQ. Half of them I added maple and the other half I added brown sugar. The ones that got brown sugar will get onion powder, garlic powder, and black pepper before they go in the smoker. Not sure if I'll add anything to the maple ones. This is my first time doing bacon so it's all a...
Thanks for the help. I'm gonna cure it all today and tomorrow and then smoke it when the time comes. I would happily send you some if I could. I can get this pork belly for $1.69/pound anytime, the problem is I have to buy it by the case. I need to find someone to split it with.
Picked up 51.5 pounds of pork belly today for $1.69/pound. It's a lot of meat but I couldn't pass it up. It was all or nothing. Is it better to freeze it raw and pull what I need or cure, smoke, freeze and pull what I need.