Looking to start smoking in Nova Scotia, Canada

Discussion in 'Roll Call' started by mrsmeijer, Oct 26, 2014.

  1. mrsmeijer

    mrsmeijer Newbie

    Hi there! I've been doing a little research on smoking for my family. We have a small beef farm but also produce our own Turkey, chicken and pork. My real interest is in making our ham, bacon and smoked pork chops when we butcher our pigs. We currently take them to a local pork specialty store for smoking but it is costing us an arm and a leg to do- in the end we could buy it cheaper from a grocery store! We have 5-8 pigs a year, but slaughter them one or two at a time and freeze the meet for the year.

    So I've suggested we start smoking it all ourselves, since we could pay for an intro level smoker for what we're charged for two pigs to be sent to smoke now. I was thinking something along the lines of a Bradley Original electric smoker, since it seems to be acessible and easy (and on sale 25% off locally at the moment).

    Is this feasible? Can anyone help me get on the right track with this stuff. I really know next to nothing about smoking meat, but this seemed to be the right place to turn to for help
     
  2. wolfman1955

    wolfman1955 Master of the Pit

    MrsMeijer,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
    As far as a Bradley Original electric smoker goes I don't have one myself but know people who do and they like them.
    Here is a link to the Bradley Owners Group. You may have to join the group in order to post there.
    http://www.smokingmeatforums.com/groups/show/30/bradley-owners
    IMHO if you are looking into smoking ham,, bacon and smoked pork chops With the meat from a couple of hogs you may want to look into building your own smoke house, just for the capacity, they can be built for both hot and cold smoking.
    Here is a link to the smoke house build area for you to check out.
    http://www.smokingmeatforums.com/f/200/smoke-houses
     
  3. [​IMG]   Good afternoon and welcome to the forum, from a very nice day in East Texas. Lots of great people with tons of                    information on just about  everything     Good advice from Wolfman

    Gary
     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Welcome from another Canadian.
    You raise your own cattle, pigs, turkeys and chickens ...yet you think smoking is complicated?

    Once you have that animal ready for slaughter the hard part is done. The fun begins....

    Lots of recipes , processes ideas here for smoking hams, bacon, chops.

    Good luck.
     
  6. mrsmeijer

    mrsmeijer Newbie

    Thanks all! Wolfman, I was considering building a smokehouse. My husband is a carpenter so the construction wouldn't be too difficult. I'm just thinking that a project like that may be jumping in a little quick. That's why I was considering starting out small, and if all works out we could go for a full out smoke house.

    Maybe the smokehouse is the best route? Truly baptism by fire I suppose!
     

Share This Page