My first cure ever seemed to be a success with my Boston Butt. You can follow that process here:
http://www.smokingmeatforums.com/t/182903/first-wet-cure-making-boston-butt-bacon-bbb-for-void425
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Now I am on to the smoking stage. I decided to go with a Hot Smoke because I already had a Brinkman's Smoke'n Pit Professional on the property.
http://www.brinkmann.net/products/details.aspx?item=805-2101-0
I never used it since I inherited it, but from what I can tell this is a fairly good model to use without having to spend any money. I would prefer to cold smoke but I am working with what I have available to learn on. Later I will see about building a Cold Smoker and giving that a try.
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When i first fired this thing up I was getting a very solid 225°F and it climbed and peaked a constant at 250°F just using my initial lump charcoal and wood. This would be wonderful if I was doing anything else, however I am trying to do bacon and I do not wish my temps to be above 200°F. I would really prefer to start around 150°F and slowly climb up to the 200°F until I am ready to finish it off.
This has been a very hard fight to get this temperature. I stopped using the lump charcoal and am only trying to use wood to achieve temp I want. I left for a while and the coal almost died completely out...but I toss some more wood in when I noticed and it flamed right up. The temp however is way too cold now.....Slowly I am trying to raise the temp not to overshoot my 150 but this is a constant battle I am still fighting.....here is some pictures of my fight.
I have also made some last minute modifications I should have researched a long time before I even started the smoker, This project is currently being put together on the fly with anything I learn. Hopefully my Heat baffle holds up. I hope the position of my water pan does not cause too much of an issue. I made way too much meat and I am going to have trouble getting it all to fit. I had a rod installed because I was going to hand my meat instead of using a rack, until I realized the meat would not fit. Later I want to extend the exaust pipe, but I am not going to worry about it for this cook. Please let me know what you think so far. Thanks.
http://www.smokingmeatforums.com/t/182903/first-wet-cure-making-boston-butt-bacon-bbb-for-void425
---------------------------------------------------------------------------------------
Now I am on to the smoking stage. I decided to go with a Hot Smoke because I already had a Brinkman's Smoke'n Pit Professional on the property.
http://www.brinkmann.net/products/details.aspx?item=805-2101-0
I never used it since I inherited it, but from what I can tell this is a fairly good model to use without having to spend any money. I would prefer to cold smoke but I am working with what I have available to learn on. Later I will see about building a Cold Smoker and giving that a try.
----------------------------------------------------
When i first fired this thing up I was getting a very solid 225°F and it climbed and peaked a constant at 250°F just using my initial lump charcoal and wood. This would be wonderful if I was doing anything else, however I am trying to do bacon and I do not wish my temps to be above 200°F. I would really prefer to start around 150°F and slowly climb up to the 200°F until I am ready to finish it off.
This has been a very hard fight to get this temperature. I stopped using the lump charcoal and am only trying to use wood to achieve temp I want. I left for a while and the coal almost died completely out...but I toss some more wood in when I noticed and it flamed right up. The temp however is way too cold now.....Slowly I am trying to raise the temp not to overshoot my 150 but this is a constant battle I am still fighting.....here is some pictures of my fight.
I have also made some last minute modifications I should have researched a long time before I even started the smoker, This project is currently being put together on the fly with anything I learn. Hopefully my Heat baffle holds up. I hope the position of my water pan does not cause too much of an issue. I made way too much meat and I am going to have trouble getting it all to fit. I had a rod installed because I was going to hand my meat instead of using a rack, until I realized the meat would not fit. Later I want to extend the exaust pipe, but I am not going to worry about it for this cook. Please let me know what you think so far. Thanks.