Smokehouse Bacon

[Norcoredneck]

Country Girl will survive! Great job.

 

[Meat Burner]

WOW NEIGHBOR!!!! Cowgirl that all looks fantastic. You my friend, are one talented individual. Nice work and thanks for making every drool. LOL

 

[smokinvic]

:eusa_clap:eusa_clapVery Nice.:eusa_clap:eusa_clap Always impressed with your posts cowgirl...

 

[frognot]

Primo pron cowgirl!

 

[boatnut]

mmmmmmmm...lip smackin' good! great job!!!!

 

[jgh1204]

Wow, I expected a few marriage proposals.

 

[Spydermike72]

Very Nice work!! Now I have this urge to have Bacon....

 

[Rick's Tropical Delight]

that is so cool! got any pix on the hoof? :biggrin:

great smokehouse, great work

 

[TysDad]

I raise my own pork. Recently it was time to process a couple of them.

I love that. Process them. Makes it sound all clinical and clean, doesn't it. Not that I want to see the ummm, process, though.

Excellent pics as always!

 

[1_T_Scot]

Great looking pork you have there!

I have a question if you don't mind. Isn't the cold smoke temp in the "Danger Zone" for pork? Is it the cure that keeps it safe? Thanks!

 

[jestridge]

I was raise on that type eating nothing like a home grown hog

 

[cowgirl]

Thank you folks. :wink:

Rick, I do have pics of them on the hoof. lol ....I promise I won't post them though. :biggrin:

Scot, the bacon must be cured before cold smoking. I use a dry cure on the slab bacon and I used a brine on the canadian bacon.
I still have a ham curing...it will take a few more days before it's ready to smoke.

Jestridge, I agree with ya...homegrown pork is hard to beat. :wink:

Thanks again for the kind words folks.

 

[ZBQ]

All I can say is WOW.......am I jealous!!

 

[Rookie'48]

Cowgirl, you never cease to amaze me :shock:. In almost every one of your posts you have given me a new idea to try. Not to mention that I drool all over my keyboard .

 

[smokindorf]

Wow, very impressive. I'm reading a curing book right now trying to learn a few things. Homemade bacon, mmmmmmmmmmmm:-D

 

[Rooster]

OMG!! That bacon, egg, and pico on the sopa looks so good.

 

[Bentley]

Since you are a pro I will pick your brain...Does relativity humdity matter when you are smoke/curing the meats? Is the curing done when you are smoking? I like the fact you use what I call a wet cure, do you inject also or just soak?

The reason I ask about the RH is my salami is not faring to welll! :icon_sick Dont think it is going to make it, not sure if it was the RH, using yeast insted of the meat culture, or a combination....Do you ever make hard salami?

 

[cowgirl]

Thank you ZBQ, Rookie, Smokindorf and Rooster!!

Thank you too Bently! I'm far from an expert on anything! lol
I cure any meat before smoking. I like to use a brine on the canadian or back loin bacon. These were not large enough to worry about injecting. I do inject my hams though. Most cures call for curing any meat from 3 to 7 days per inch of thickness of the meat. Depends on the cure and the meat.

It sounds like you might have a humidity problem. Did you use a cure and did you smoke the salami? Also at what temperature if you did smoke.

Here is a good site for info...http://www.wedlinydomowe.com/smoking-meat.htm
Lot of good info on the humidity requirements and good smokehouse draft.

 

[1_T_Scot]

Thanks for the info Cowgirl. I'll have to look into that.

 

[cowgirl]

Thanks for the info Cowgirl. I'll have to look into that.

You're sure welcome! That site has a lot of good info on smokehouses.