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Has anyone tried this on a 22.5" yet? I have been doing a ton of sausage and beef sticks lately and would love to add electric power to it. My biggest concern is the much larger volume of air to heat up. I already have an A-Maze-N tube smoker, but find it doesn't put out as much smoke when the...

I would imagine some time would be good for pellicle formation for smoke adhesion, but 3 days would be about 3 times longer than needed. I can't imagine the extra few days would make a difference at all, I would skip them myself.

That's a nice rig. Do they make a shroud or ring to go with this so you could put the lid on too? I could see this doing gyro type meat very well. Also love the Ken Onion - That is one of the sharpest knives I have even used - edge and design.

I haven't literally smoked ice cubes on my smoker. I have added ice cubes to the water pan to help control temps many years ago (no water in the pan anymore). When I cold smoke bacon I smoke over multiple days with resting periods spaced out over night, few days on, few days off. The slabs go...

This past weekend I decided to try a new recipe out of Salumi by Rhulman/Polcyn. Everything went well and I stuffed in UMAi dry casings, 2" and 32mm sizes. After stuffing I started to think about the amount of bactoferm that was called for. I am starting to get concerned. The recipe, 2# pork...

This is the model I currently have and I really like it. It is more of a professional unit and is better for multiple seals in a row. I wont get the food saver out until I have a few things to seal, it's not worth the hassle for one or two bags, in my opinion. It can take up a lot of real estate...

Thank you for the kind words. Bob, How many hours did you cold smoke that thing!?!? And how thick was it?!

I'd like to share my method of preparing bacon. Something I came up with a few years back. Start with a half sheet pan. Cover with a sheet of parchment paper large enough to overhang all 4 sides. I use a precut full sheet pan size Place your bacon strips on pan, can be touching, but not...

The Results Here they are, all sliced up and nowhere to go. Test 1 in the front and 4 in the back. As you can tell from the pictures the texture is very different in each of the samples. Test one was firm, solid, if stretched it would return to it's shape; VERY silky smooth feel. Total lost...

Looks awesome Dwain, can't wait to see the end product. I assume your going boneless here, do you truss to keep shape or anything? How would you normally prepare this? Is it similar to buck board bacon, closer to ham, ....?

I wanted to buy a bunch of bacon hooks the last time I went to Butcher|Packer, unfortunately they only had one in stock. I have been using it to air dry test 1. I put slabs 3 & 4 on pizza screens that I had laying around that I use for making jerky. They looked much better than the first 2...

Tests 1, 2, & 3 are now complete. They are sitting in the bottom of my fridge waiting for test #4 to finish up. I am changing test 4 a little, in that I am going to air dry it for 10 days. I noticed on test #1 that most of the weight was lost during the first 7-10 days. The cold smoked slabs...

Robert, I think you will find many around here open to suggestions, I certainly am willing. Happy actually. This whole process is different than I anticipated, it has been very enjoyable. The only problem I am having now is the slabs have been drying two days and they are no longer tacky. Not...

Shawn, great suggestion. After considerable reading and searching I have decided to change test #3 to be an entirely cold smoked version. I am not completely sure how long I will cold smoke, it will depend on what it looks like. I am going to try to cold smoke for 8 hours overnight for a few...

Welcome to the forum Robert, great people and pictures around these parts! My goal is to add more smoke flavor to the bacon. I struggle keeping my WSM temp low enough to smoke long enough for the flavor I want. This is my first attempt cold smoking bacon so I am not sure this will work like I...

I had not thought of that, thanks Dwain. The only time I get that much liquid is when it is not covered. I still get some condensation when covered and I have found that leaving all vents open some ashes prevent any problems. I wish I had some covered storage for it.

I HATE cleaning my 22" WSM. I always forget post cook and have to get to it the next day. Seems lately I have to wait until it stops raining then dump out the gallon or two of water in the bottom along with the ashes. The water usually backs up and out the bottom vents and then the lower grate...

I also did a batch like this a while back, I never seemed to have enough time to smoke it or slice it. I think I went a few days forming the pellicle and a few more post smoke. It was coincidentally the best batch I have made at home. After catching up in Charcuterie and Zingerman's Guide to...

Test 1 is smoked and hanging, just wrapped in cheesecloth and hanging in my kitchen. The pancetta recipe in Charcuterie suggests that this is acceptable, I am keeping a close eye on it though. This is one fantastic air freshener! Green Weight: 6# 4oz Cured and Smoked: 5# 8 oz Results: -12%...

I do this thing… any time I drive past a butcher shop I have to stop; my wife doesn’t understand, I would bet some, or most, on this forum would get it though. A few years back I happened upon a small town old style meat shop while out of town on business. Small place, not much to look at...