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Curing bacon in old fashioned, salt cured ways -then smoked - then freezing it is a great choice IMO. In the plant we placed slabs in tubs of chemical cures along with brown sugar then hung it to smoke for a heavy cycle of 24 hours plus in the smoke house where all our smoke came from hiscory sawdust shipped to our storage bin from a sawmill in NE KS near Perry, KS. Species of wood to smoke is, IMO, like what meat or veggie do you like best? Fruit woods, hickory or white oaks are my favorites.
Quote from: kantuckid on October 23, 2021, 10:41:52 AMCuring bacon in old fashioned, salt cured ways -then smoked - then freezing it is a great choice IMO. In the plant we placed slabs in tubs of chemical cures along with brown sugar then hung it to smoke for a heavy cycle of 24 hours plus in the smoke house where all our smoke came from hiscory sawdust shipped to our storage bin from a sawmill in NE KS near Perry, KS. Species of wood to smoke is, IMO, like what meat or veggie do you like best? Fruit woods, hickory or white oaks are my favorites. Any idea what temp the smoke house was?
I've had this site book marked for years on my PC but couldn't find it for you while I was in Maine with other devices. I'm back home now and here it is. What I think is the most informative Meat, Sausage and Curing information available. curing means saving or preserving meat (meatsandsausages.com)
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