Free: Contests & Raffles.
That looks good man. One thing that I would recommend is to not use the OSB (Oriented Strand Board) that you mention and used for your box as there are generally some pretty nasty glues that they use to put that stuff together, which, combined with moisture and heat would probably not be the best stuff to have floating around your meat. Not that I build these things, but I do know that the OSB is some nasty stuff. The cedar route seems like a great way to go in the future. Just my
Looks Good Buddy Got to build one for me someday, and i mean some day Hey, I got a huge slab of pork from Donny and plan to try the Bacon that we saw last week on here, Ineed to order the seasonig when i get back from elk hunting May need to borrow one of you smokers to make it Later
Nice looking smoker, I'm in the process of building a smokehouse in the back yard but this weather slowed me down a bit. I hope to have it completed by the end of the weekend.
Quote from: engelwood on November 22, 2010, 10:16:46 PMThat looks good man. One thing that I would recommend is to not use the OSB (Oriented Strand Board) that you mention and used for your box as there are generally some pretty nasty glues that they use to put that stuff together, which, combined with moisture and heat would probably not be the best stuff to have floating around your meat. Not that I build these things, but I do know that the OSB is some nasty stuff. The cedar route seems like a great way to go in the future. Just my engelwoodAfter your comment about the OSB board and the glue in it you got me thinking that I better be safe then sorry so I went out and bought some cedar and lined the whole inside with it.So here we go with more pics and how I spent Friday night and Saturday.The starting of the messy kithenCut the casings in half to make a smaller log of summer sausageI put some of the summer sauage meat into left over casings from peperoniI had to make some of these too The mess in the kichen witch the wife did not mind cause the kichen was cleaner when I was done. She didn't have to do dishes.
One thing I try to do is record the product, which brine used, cooking temps, time on smoke, and type of wood used. Then add a comment on how it turned out. That way I have a baseline to how I want to smoke the next batch. So far temperature seems to be the most critical.
Looks Good Buddy 7 more days and my Bacon will be ready for the smoker
Quote from: gasman on December 13, 2010, 01:31:55 PMLooks Good Buddy 7 more days and my Bacon will be ready for the smoker You bring it we can smoke it.
Quote from: huntlakewood on December 13, 2010, 01:37:03 PMQuote from: gasman on December 13, 2010, 01:31:55 PMLooks Good Buddy 7 more days and my Bacon will be ready for the smoker You bring it we can smoke it.I haven't heard you say that in years