Anyone else smokes pork ?

[Cap.Silver]

Was hoping to be able to share ideas and experiences with procedures and meats ....... I'm just finishing my second batch this year -started this morning -and so it looks like now about 8:45pm  I wont have to stay awake all night today 

[oldleclercrd]

 

[Blacklab]

I've been playing with smoke 10 yrs now. Deffinately not a pro but I haven't kill or posion any body yet  .

[Camp David]

Very nice set up...I'll be making one when things stablize in my life.

[stickbow9]

Hey Captain, I just last weekend smoked 5 lbs (in my little chief as my huge smoker is under construction). I wanted to try to do Buckboard Bacon, but realized I didn't have the right cure and patience at the time. I took the Boston Shoulder and cut it into 1 inch steaks. I coated High Mountain Jerky seasoning all over each side and smoked it for 8 hours. When it was done, I threw it in the oven at 225 for about 1.5 hours cause I was little paranoid about cooking Pork for the first time. Oh My God!!!!!! I got the best tasting smoked pork ever. I cut it thin and put it on the George Foreman and call it Bacon. I had to vacuum seal it to get my family away from it though. I love the look of your smoker rolling too. I am hoping to takle sausage and pepperoni next, but must share the cost of the equipment with my buddy. How did yours turn out? What did you use?

[whitey]

Yep Im no Pro either but pretty dang close.









Your smoke house looks like its doing a great job. Keep up the good work

[whitey]

Going home..
Just a nice picture.

[Cap.Silver]

Whitey,you're the man :tup:I need to have a long ,long ,long talk with you  :chuckle:I'd love to see the action from up close

[whitey]

 
Cap.Silver
Anytime you want to chew the fat, Just let Me know.
I love smoking meats and its a labor of love to do it right.
But man when its done right its worth the effort.

[rasbo]

mouth watering pics.I had  a guy tell me he could smoke pork butts and be done in 5 hrs.I have never had any of mine get done that quick,I thought maybe he pressure cooked them after smokeing them,he said he smoke them for 2 hrs then they go in the oven,,

[whitey]

rasbo.
You know the deal, You will hear all kinds of crap like that.
Mine will take(smoke) anywhere from 15-20 hours depending on outside temp and how many Im cooking.
Did you get a chance to sample his oven smoked pulled pork?
 
 

[rasbo]

rasbo.
You know the deal, You will hear all kinds of crap like that.
Mine will take(smoke) anywhere from 15-20 hours depending on outside temp and how many Im cooking.
Did you get a chance to sample his oven smoked pulled pork?
 
 

no he had me a little pissed,he puts them in an oven,maybe he cranks the heat up,butt I have tried to rush them and its never as good,I make them a lot, and its long hrs.when I do bbq for a party Im always tired when the time comes to eat,LOL

[danderson]

That looks tasty, im gonna try smoking some pork bellies in my new smoker, what temp should I try and mantain.

[whitey]

danderson
Smoking pork bellies for bacon?
I would run My smoker as cool as I could.
Cold Smoke it. very low temp.
What kind of smoker you running.

Rasbo
You and I, as well as the rest of the folks that smoke no You dont rush a good thing.
Those pork butts always hit the wall, they just come up to about 160ish and stall for hours.. Man.. Then once they bust out of the stall they finish pretty quickly..
That boob you was talking about can have his easy bake oven.. 
Leave the real cooking to Us.

[danderson]

I made this smoker a few weeks ago out of an old stainless steel cart, made 60 pounds of summer sausage last week turned out great, installed an electric hot plate for wood chips  and heat, temp wont get above 160 degrees unless I add a small gas stove then stays around 250 degrees, I know the brine is one of the most important items to curing pork so I am going to try bellies first.

[whitey]

danderson
That will work. Nice job.
Here you go.

http://shop.himtnjerky.com/online/product.php?productid=25&cat=252&page=1

or

http://www.theingredientstore.com/foodpreservation/curingdirections.htm

[danderson]

whitey, thanks for the info.

[whitey]

You bet Brother.
Look forward to seeing and hearing about the meat.

[rasbo]

you guys have me jonesing for some butt now

[whitey]

The power of suggestion.

[rasbo]

damn just drooled up my key board,

[Cap.Silver]

Danderson , there is so many receipes - I do cure the meat for around 3 weeks ,last batch I smoked for 14 hours - and the temp shouldn't be higher more than 140 degree Celsius . After that you cook it in 80-95degree celsius
water for 15 minutes .It is about experience - If you do it for the 100th time you know ....
Like WHITEY says it is labor of love - time ,research ,try outs ,failures, all help you to improve ,because you always want to try new receipe ..... good luck - I'll be more than happy to tell you what I know