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Post by fixitguy on Feb 6, 2021 17:58:14 GMT
In my quest to perfect the art of smoking meat and find the best type of smoker for my needs, I came across this website. It seems to be packed with all types of food preservation also. www.smokingmeatforums.com/ |
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Post by Ozarks Tom on Feb 6, 2021 18:57:01 GMT
As a prep, my wife suggested we build a smokehouse for preserving meats. Uh, no. In a world where people are having to preserve their food due to chaos in the land the last thing you'd want is a wonderful smelling aroma from a pig being smoked.
I remember as a kid living in the country our neighbors about a mile away would smoke a hog every fall, and we could smell it like it was in the back yard when the wind was right.
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Post by fixitguy on Feb 6, 2021 19:46:04 GMT
Ozarks Tom, my dad had a charter boat on lake Michigan for many years. As a kid I remember we had a old refrigerator dad turned into a smoker, burning apple wood in the bottom. All the lake trout were smoked, and a few salmon. Most of the salmon were canned. I have a few of the brine recipes in my head, and I should really put them on paper so I remember in the future. I have had a electric smoker, and a charcoal type. Getting a smooth constant heat is a huge learning curve for me. Ohh, I can just taste a smoked pork chop as I type this.
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Post by Deleted on Feb 6, 2021 23:04:58 GMT
Well, I think I would like a smokehouse in the meantime. I do okay with my el-cheapo CharBroil smoker, but an honest to goodness smokehouse would be really nice!
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Post by Deleted on Feb 6, 2021 23:11:12 GMT
In my quest to perfect the art of smoking meat and find the best type of smoker for my needs, I came across this website. It seems to be packed with all types of food preservation also. www.smokingmeatforums.com/BTW, I have to admit that, when I saw the title of this thread, my first thought was the old tired joke, "What papers do you use to roll that?" |
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