Total smoking newb ... with pictures!!

Discussion in 'Roll Call' started by mullerslanefarm, Nov 15, 2014.

  1. and we've put the cart before the horse!

    I wish I would have found this forum 3 weeks ago when we got our hogs back!

    We did not let the processor cure/smoke our hams & bacon but I did get their sugar cure and instructions on using.

    I dry rubbed the slab bacon with the cure and let it sit in the fridge for 7 days.  Our smokehouse wasn't completed yet so I froze the bacon.

    Question 1: Was freezing the bacon after the cure a bad idea?

    I just injected 6 of our small hams (about 3-4 lb each).

    Question 2: How long do I let them sit in the fridge before smoking them?

    Our smokehouse is completed!!! (yes I have pictures)  The bacon is thawing.  I will rinse it off and let it sit in the fridge for 24 hours before putting in the smoke house.

    How important are temps within the smoke house?  We are in NW Illinois and our temps right now are between 19*F-30*F.

    Our smokehouse has an offset firebox but husband picked up a small indoor electric 'grill' that he was thinking about seeing if he could get the thing hot enough to smoke the chips.  Thoughts?

    How long do you smoke bacon and small hams?  Hours?  Days?

    Any & all thoughts & suggestions are greatly appreciated.







     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Welcome ! I think you should post your queries in the pork section as the pork pros will be sure to see this and give you some help.
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Welcome buddy. Beautiful build
     
  4. [​IMG]   Good evening and welcome to the forum, from another Cold  day in East Texas. Lots of great people with tons of                    information on just about  everything 

                Gary
     
  5. 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...

    Nice looking smoke house. My last bacon I cold smoked for 40 hours.

    As said above if you will start a new thread in the pork section you will get lots of answers.
    Happy smoken.
    David
     

Share This Page