Food Smokers and Smoking Tips/Tricks/Techniques

Anyone make their own bacon? I am thinking of making some when I return to Cali.

Will be going with the curing salt(sodium nitrate) and a 5 hour smoke with apple wood.

Also will be doing a pecan smoked butt... and a mesquite smoked brisket.. I MISS THIS STUFF and cant wait

 

Sorry for the newbie question, but when you brine the ribs for three days, what kind of container or pan do you put it in? Also, I'm assuming you have to put them in the refrigerator, but probably some of you guys have an extra refrigerator in your shops/buildings. I hear a lot of people brining for days but have never tried it.

 

I use a 5 gallon bucket and the garage fridge. Could use one of those orange drink buckets and keep ice in it if put in a dark closet or pantry too. I try to brine ribs and pork butts. Haven't tried a brisket this way yet though.

 

5hrs is pretty long for belly. I do about 3hrs max. Usally run cherry. Yank at the 145ish mark. Cool down to room temp then wrap for a few days.

 

Nice work there. Should last quite some time. Bad thing about a lot of these smokers and grills is the thin metal, friend has had a couple of the master built smokers and both have died the same death. Bottom rots out from heat, moisture and drippings.

 

When I make it it's straight salt n brn sugar 1:3. I cure like 4 days then into a 165* smoker for 3 hrs or so till like 145* it like @Woundedyak said. Gotta freeze it this way what with the no curing salt. Also a decent deli slicer is a must for belly bacon

 

Wonder what would happen if you built a metal shell inside the smoker so it has 2 layers of metal with an air space in between. In essence the air gap should act somewhat as a thermal breaker and help the unit retain and maintain temp easier. Using that thicker metal would also help this cause.

 

I know that feeling. Going to have to talk to my friend and see if him and I can't work something out and possibly build one for him since his are rotting out.

I just went and pulled some sausage (friend bought a couple pigs) from the freezer and some bacon to do a fatty or two tomorrow. Want to do more this weekend but going to TDB on Sunday and I don't leave that place without being stuffed for a day or so lol.

 

I have already texted him the idea. Waiting for his reply now. I'm already working out some plans in my head on how we can get it done with minimal welding (my skills in welding are not what my skills in other areas are, haven't done it in MANY years lol).

I have asked my wife about the scotch eggs and she said they looked good. So I may take out some extra sausage and make some for her while I'm doing the fatty. She likes stuff like that to take to work for lunch and stuff. Who knows maybe I will talk myself into trying one, I'm not big on hard boiled eggs, it's more a texture thing than a taste thing. (yay I'm weird lol)

 

Did this on Sunday, a small 6lb butt.

 

How do you like cherry on it? My friend made it with apple and it was great, he did his for 4 hours--I just figured I would smoke until it reached the 145-150 mark, and gave myself 5 hours for it.

I do plan on buying a deli slicer for sure! I plan on making ham as well at some point sooo it will come in handy and might even pay for itself! Bacon is around 7 dollars for 12 oz right now

 

depends on whats in your brine but for ribs Ive read if you have lots of sugar it can give a ham flavor vs a rib flavor if you brine it too long.

 

I think this thread has warped my mind....but the first thing I thought was, that table top would make a good rack for a smoker

 

The firebox slides under the table, while the umbrella holds the smoke in.

 

also why is metal so expensive...

 

Ive heard the same thing from @Woundedyak . I just do a dry brine if anything, kosher salt the night before. These days I'm not even doing that. Just lots of good rub about an hour before smoking.

 

Cherry is my favorite. Gives it a nice earthy,nutty flavor and the color is second to non...

 

A long wet brine will make it "hammy" If you want to use a lot of brown sugar. Just rub it down about an hour before you throw it on. Then add brown sugar,honey, onion powder and your original rub To your foil when you wrap.

 

That looks awesome!!
Now I really can't wait to make some
Just biding my time until then... I missed smoked meat! Apartment life isn't for me... and being laid off means I am stuck until I move back.
Do you use a deli slicer? If so what model would you recommend?

 

I think an electric knife would work...but Im just guessing.