Tonight I am gonning to desalinate some hams for the smoker tomorrow morning. This Corona thingy might be shutting down alot of stuff but it is a damn good time to be a butcher!! That six hams and twelve slabs of bacon!! 
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I assume those are city hams? -
This is a smoker full. 2 of the Bacons wouldn't fit.Comment
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Nice to hear you're keeping busy during testing times. I must believe all you making is for orders, or your appetite has gotten out of handπComment
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What is the lowest temperature you can smoke at?Comment
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texastweeter I can keep the smoker at around 110-120 degrees. I have a smoke generator that runs at about 500 degrees so it heats the smoker up to around that temp without the heating element in the smoker doing much of anything. I posted a pic of the smoke generator in case you don't know what I am talking about.Comment
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yeah familiar with them. Plumb it through a refrigerator and cold smoke cheese. Triples the value of it. Slovaks makes a killing off of it. If you ever make Texas hot guts, ring bologna, and or jalapeno, rabbit, rattlesnake sausage, I'll place an order! -
I have been planning on try to make some hot guts one day if it ever slows down a bit. I don't know if I could make rattlesnake brats because there are no rattlesnakes here.. and that I as good of reason as I can think of to live here!!ππ
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Done!!Comment
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That is some mighty fine looking meat.Last edited by smokin fool; April 13, 2020, 03:52 PM.
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Nice rig. Good looking product. Wish you were closer.Comment
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