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Title: smokeing pork Post by: halfbreed on September 30, 2012, 10:54:01 am 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 .
Title: Re: smokeing pork Post by: jfork on September 30, 2012, 11:14:47 am 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.
(http://i46.tinypic.com/2yo74hv.jpg) Title: Re: smokeing pork Post by: halfbreed on September 30, 2012, 01:41:30 pm come on boys don't confuse smoking with b.b.q.ing lol we talking smoke houses .
Title: Re: smokeing pork Post by: jfork on September 30, 2012, 02:32:08 pm That's right this is a Texas forum... Florida cracker mistake
Title: Re: Re: smokeing pork Post by: J.Prince on September 30, 2012, 02:42:57 pm What's the difference in smoking a pig on a smoker or a smokehouse? ???
Title: Re: smokeing pork Post by: Bedias92 on September 30, 2012, 02:46:06 pm Hot smoke and cold smoke is the difference
Title: Re: smokeing pork Post by: halfbreed on September 30, 2012, 03:01:54 pm the differance is back in the day smoked meats were cured and stored for 20 + years without refrigaration lol .
Title: Re: smokeing pork Post by: jdt on September 30, 2012, 09:24:39 pm 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 . Title: Re: smokeing pork Post by: crackae11 on October 01, 2012, 04:53:09 pm 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 Title: Re: smokeing pork Post by: jimco on October 01, 2012, 05:34:24 pm 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. Title: Re: smokeing pork Post by: jdt on October 02, 2012, 09:16:55 pm 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 . ;D ;D
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