Recent content by cmsimonton

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cmsimonton

    Ice smoker?

    I'm talking about summertime in Texas when the outside temperature by itself is over 100.
  2. cmsimonton

    Bacon question

  3. image.jpg

    image.jpg

    • cmsimonton
    • Media item
    • Comments: 0
    • Album: Bacon question
  4. cmsimonton

    Bacon question

  5. image.jpg

    image.jpg

    • cmsimonton
    • Media item
    • Comments: 0
    • Album: Bacon question
  6. cmsimonton

    Bacon question

    Here goes nothin!!! My first ever attempt at cold smoking. I sure hope I'm doing it right!
  7. Bacon question

    Bacon question

  8. image.jpg

    image.jpg

    • cmsimonton
    • Media item
    • Comments: 0
    • Album: Bacon question
  9. cmsimonton

    Ice smoker?

    I'm in Houston. The humidity here rarely drops below 60% and is often over 90%. Not sure the ice will add much to it. Thanks for the tip though.
  10. cmsimonton

    Ice smoker?

    I'm in Texas and am new to cold smoking. Right now, there is no issue with finding days cool enough to cold smoke, but it will be a different story in just a matter of weeks.  I am building a small wooden smoke box that I can hang meat in and will be using a homemade venturi-style cold smoke...
  11. cmsimonton

    Bacon question

    I am in Houston, so I have the same temp issues as you do. I have a large competition smoker for doing cookoffs, and I have a small upright charcoal smoker. I'm probably going to make a venturi smoke generator like one I saw on you tube and attach it to my small upright smoker. I cant hang the...
  12. cmsimonton

    Bacon question

    Thanks for all the help. Now I have to figure out how to cold smoke with the equipment I have. I hot smoke stuff all the time, but cold smokeing will be new to me. I cant wait though...bacon is on day 3 of the curing proccess.
  13. cmsimonton

    Bacon question

    Belly bacon with skin on.
  14. cmsimonton

    Bacon question

    I am making my first attempt at curing bacon. Several resources say that after the curing period, it should be cold smoked at less than 90 degrees for 4 to 8 hours. Other resources say to smoke it until it reaches an internal temp of 150 degrees. These methods seem to be at odds. What am I...
See more
Top Bottom
Back
Clicky