CrealCritter
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Making Bacon the real way!
- Thread starter CrealCritter
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Medicine Woman
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That let’s me know I won’t make bacon unless I have an extra fridge I can use especially for that. I have thought about making a smoke shed but didn’t consider keeping it below 130F.
Medicine Woman
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So do you put it in the smokehouse when it’s in especially cold day? It’s usually very warm here so I would have to wait for it to be very cool if I can’t go above 130°
Trying2keepitReal
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us too-ours in the in garage
Hinotori
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We bought a pellet cold smoker and I'm going to put some vent holes near the top of an old cooler. I bought some heavy duty cooling rack that fit in the thing really well. One hole in the bottom middle to connect the hose.
I want to do cheese. It's very hard to find actual smoked gouda. Usually they sell blended processed cheese product as smoked gouda. The real stuff is expensive at the store that does carry it.
A couple of the roasting racks I use for hot smoking fit in there and I could put an entire pork belly in as it's a big cooler.
I want to do cheese. It's very hard to find actual smoked gouda. Usually they sell blended processed cheese product as smoked gouda. The real stuff is expensive at the store that does carry it.
A couple of the roasting racks I use for hot smoking fit in there and I could put an entire pork belly in as it's a big cooler.
