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halfbreed
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« on: September 30, 2012, 10:54:01 am » |
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had a question asked of me and thought would be a good rainy day thread . SMOKEING BACON AND HAMS let's here about your methods , products . succeses and failures . differant woods ect. ect. for bacon hickory and pecan are a givin for me . let's have at it . with the BACON SHORTAGE this ought to be usefull .
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hattak at ofi piso
469-658-2534
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jfork
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« Reply #1 on: September 30, 2012, 11:14:47 am » |
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I marinated a whole pig a while back for 4 days in oj and pineapple, seasoned and injected. Feed a bunch of friends And turned out awesome.  |
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halfbreed
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« Reply #2 on: September 30, 2012, 01:41:30 pm » |
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come on boys don't confuse smoking with b.b.q.ing lol we talking smoke houses .
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hattak at ofi piso
469-658-2534
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jfork
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« Reply #3 on: September 30, 2012, 02:32:08 pm » |
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That's right this is a Texas forum... Florida cracker mistake
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J.Prince
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« Reply #4 on: September 30, 2012, 02:42:57 pm » |
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What's the difference in smoking a pig on a smoker or a smokehouse?  |
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Bedias92
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« Reply #5 on: September 30, 2012, 02:46:06 pm » |
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Hot smoke and cold smoke is the difference
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halfbreed
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« Reply #6 on: September 30, 2012, 03:01:54 pm » |
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the differance is back in the day smoked meats were cured and stored for 20 + years without refrigaration lol .
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hattak at ofi piso
469-658-2534
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jdt
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« Reply #7 on: September 30, 2012, 09:24:39 pm » |
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i smoke middlins 3-5 days , hams 8-12 days . all hardwoods give about the same flavor . any tree that produces a fruit or nut will smoke longer , thats why apple , pecan and hickory were used here . i like to use sassafrass the last couple of days to make that meat smell good .
you don't want to use pine or anything like that at all as it will creosote the meat .
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crackae11
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« Reply #8 on: October 01, 2012, 04:53:09 pm » |
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That's right this is a Texas forum... Florida cracker mistake
Haha I'm with ya buddy only smokin round here is in a 1000 gallon tank on wheels for 12 hours lol |
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Cowboy Up !
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jimco
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« Reply #9 on: October 01, 2012, 05:34:24 pm » |
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i smoke middlins 3-5 days , hams 8-12 days . all hardwoods give about the same flavor . any tree that produces a fruit or nut will smoke longer , thats why apple , pecan and hickory were used here . i like to use sassafrass the last couple of days to make that meat smell good .
you don't want to use pine or anything like that at all as it will creosote the meat .
jdt, you say you like to use sassafrass to make the meat smell good. How is it different than the other hardwoods? Does it smell sweeter or more smokey ? Might give it a try. |
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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jdt
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« Reply #10 on: October 02, 2012, 09:16:55 pm » |
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jimco , it might be a little sweeter smelling , but to tell the truth i can't tell any differance , its just what i was told growin up , and thats why i do it .  |
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