Post by woodyz on Sept 7, 2014 15:54:19 GMT -7
Did some more research on cold smoking. 3-4 weeks is not required. A couple of days is preferred. A couple hours is doable.
I'll let you all know how it turns out and probably carry that part of the conversation over to the what's for dinner thread.
Read more: survivalbunker.proboards.com/thread/7387/1st-request?page=5#ixzz3CffCYAWV
I think I have told this before but not sure.
When my Grandfather was alive Thanksgiving was always butcher day. One he had lots of help around that day. Two it was the beginning of the cold season for Southeast KS area.
We would all meet at his house early in the morning (happened every Thanksgiving I can remember from about 4 years old to 34.) With eight brothers when he was being raised I think it was how his family did it.
He would have anywhere from 5 to 10 hogs and 3 to 5 feeder calves ready to kill and butcher. It depended on how many families there would be taking meat with them. We would kill and butcher all morning and half the afternoon until we went in to Thanksgiving dinner. He had all of the dipping/hanging/sawing equipment needed.
But the thing for here was the smokehouse.
It was an old mail truck set up on blocks. Wood floor, stainless steel walls and roof with mail sack hooks on both walls.
He had a separate wood stove vented into the bottom of one end and out the top on the opposite end.
He would prep the hams/heads/bacon etc. in a salt bath and then hang them into this smokehouse and burn hickory wood with pecan hulls.
The thing "insane" reminded me of was that he didn't want the heat over 250 and he didn't smoke for much more than 3 to 5 days. But never let the fire go down for that entire but short time.
Then whatever he was curing/smoking just hung in there all winter in cold storage. Then he would move them into the basement for the rest of the year.
I'll let you all know how it turns out and probably carry that part of the conversation over to the what's for dinner thread.
Read more: survivalbunker.proboards.com/thread/7387/1st-request?page=5#ixzz3CffCYAWV
I think I have told this before but not sure.
When my Grandfather was alive Thanksgiving was always butcher day. One he had lots of help around that day. Two it was the beginning of the cold season for Southeast KS area.
We would all meet at his house early in the morning (happened every Thanksgiving I can remember from about 4 years old to 34.) With eight brothers when he was being raised I think it was how his family did it.
He would have anywhere from 5 to 10 hogs and 3 to 5 feeder calves ready to kill and butcher. It depended on how many families there would be taking meat with them. We would kill and butcher all morning and half the afternoon until we went in to Thanksgiving dinner. He had all of the dipping/hanging/sawing equipment needed.
But the thing for here was the smokehouse.
It was an old mail truck set up on blocks. Wood floor, stainless steel walls and roof with mail sack hooks on both walls.
He had a separate wood stove vented into the bottom of one end and out the top on the opposite end.
He would prep the hams/heads/bacon etc. in a salt bath and then hang them into this smokehouse and burn hickory wood with pecan hulls.
The thing "insane" reminded me of was that he didn't want the heat over 250 and he didn't smoke for much more than 3 to 5 days. But never let the fire go down for that entire but short time.
Then whatever he was curing/smoking just hung in there all winter in cold storage. Then he would move them into the basement for the rest of the year.