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  1. atcnick

    concrete top on firebox?

    I've seen several pictures and videos of people pouring a concrete top for the firebox portion of the smokehouse. From my understanding normal concrete wont be able to withstand the temperatures. What are you guys using? Or are you mixing something else with it? Or is it an issue at all? I...
  2. atcnick

    Curing and smoking turkey breast

    Howdy fellas. I’ve got a couple turkey breasts curing right now in Pop’s recipe. Been in the brine for 3 days now. My plan was to take them out this morning, let them soak in fresh water for a little while. Then layer some course black pepper on one and Cajun seasoning on the other. Then...
  3. atcnick

    Cutting a bone-in ham in half and deboning before smoking

    I have a full bone in ham that I cured using pops brine and now I'm about to smoke it. But I would like to maybe cut it in half along the bone and take the bone out . Any suggestions on how I should cut? Thanks
  4. atcnick

    I got a situation...need help

    I started a pork leg in the brine to make a ham using pop's recipe.  Its only been in the brine for 6 days of a total of 30.  My second fridge that I've been keeping it in just went out.  Looking for suggestions on how or if I should cook this thing now?   I have no room anywhere else to store...
  5. atcnick

    Bacon smoking times

    I smoke my bellies 6-12 hours and that's plenty of smoke. I've seen some say they smoke 40+ hours. To me it seems like that would be WAY over smoked. What's the deal?
  6. atcnick

    Coppa started

    Dry cured 4 coppa for 25 days using Jason molinari's recipe at http://curedmeats.blogspot.com/2010/11/coppa-whole.html?m=1 Fast forward 25 days... Rinsed Going in the beef bung Into the curing chamber -Nick
  7. atcnick

    Made cold smoked bacon using pops recipe

    Cured a pork belly in a brine for 12 days. Cold smoked in my smokehouse for almost 12 hours with apple wood and hickory. Turned out really good!! Drying off after the brine, before smoking Wood helper Out of the smoke -Nick
  8. atcnick

    How long to brine these chops?

    I'm brining some chops in a simple brine. 1 gal water, 1 cup kosher salt, 1/2 cup each if brown and white sugar. They're about 1.5 inch thick. How long would you bribe for? I'm gonna smoke this afternoon. These are off a hog we just had processed. -Nick
  9. atcnick

    1st smoke on my news smokehouse - Kabanosy

    Decided to make some Kabanosy on my newly finished smokehouse.   They turned out great.  Now they're drying in my curing chamber for a few days.
  10. atcnick

    How do you mount your vertical sausage stuffer?

    I'm looking for some ideas for a way to secure my 5lb sausage stuffer so it doesn't move around while stuffing. What have you guys done as a non-permanent mounting? Thanks -Nick
  11. atcnick

    Wood for bacon, hickory, pecan or apple

    I've got a pork belly curing in Pops cure in the fridge.  Im trying to decide what would or combination of wood to use.   I have a bunch of pecan and hickory wood and can get some apple chunks and logs.  Any suggestions? Also,  on a side note.  My pork belly has been curing for a day in the...
  12. atcnick

    Hog going to the butcher today - need advice!

    I've got a hog going to the butcher today.  I've never done this before so I dont know what all cuts are available. Im thinking: 2 sides of bacon 2 whole hams (or cut in two) 2 racks of spare ribs 1 rack of baby backs pork loin attached to the ribs, so I can have the option to cut into chops...
  13. atcnick

    Fireclay safety question

    I'm about to start construction on the firebox portion of my smokehouse. It will be made of brick and lined with firebrick. I bought some acme fire clay today and I noticed a cancer warning on the tub. I've seen other pits and smokehouses online with firebricks so I'm wondering if there's a...
  14. atcnick

    casing question

    I normally buy casing from the sausage maker but I bought some sheep casings at allied kenco a few months ago. they're packed in a brine instead of just salt. Do you guys think these will last just as long? Or, what's the shelf life? Thanks.
  15. atcnick

    Smokehouses: does anyone use logs?

    I'm in the process of building a new smokehouse for smoking cured meats. I plan on burning wood splits for smoke and smoke/heat for warm smoking. I noticed that most on here use pellets, dust, mazes, propane. Any of you guys do it more traditionally with wood splits?
  16. atcnick

    Cedar smokehouse construction

    I started construction on a new smokehouse several weeks ago. Its going slow, never seem to have enough time to work on it. Im making it out of ceder, it will sit on a row or 2 of cinder blocks and have a seperate firebox with smoke/heat piped in. My plan is to have this function as a hot smoker...
  17. atcnick

    Salami Finocchiona

    I've been drying a few salami Finocchiona I made a month ago. I've got another week or two til it's ready. Recipe is from the art of fermented sausage book -Nick
  18. atcnick

    Smokehouse plan, will this work?

    Hey guys, Im planning on building a new smokehouse for COLD smoking AND HOT smoking. Here's a quick drawing I made: The bottom part is cinder blocks, the top is 1" thick cedar boards.  Inside dimensions of the cinder block area will 24"x24" by about 40" tall.  The wooden part will be...
  19. atcnick

    Lang firebox to close to ground over concrete?

    I haven't used my Lang 84 over concrete/asphalt yet. Does the firebox being so close to the ground cause any damage to concrete or asphalt? -Nick
  20. atcnick

    hot and fast brisket on a Lang smoker

    do any of you guys smoke hot and fast on a Lang smoker? I'm going to try hot n fast brisket on my Lang 84 in a few days. Any insight would be appreciated
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