First let me say that the freezer bags half filled with water did a very good job of keeping the cure at around 36 degrees. 4 bags last 24 to 36 hours.
I got home last night around 5pm. drained the cure and hung up one of the slabs to dry for an hour. While that was happening I setup the smoker.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid31r6mldyFAi9IiWXbOfvYt5TU3W-C1V6Z4u4ZduCduYKCgBNzaVzq3lIPqlFFCglEn_SNRl2fQ4eofdOZQXHX5SdrnU87SkvhY3fDh93R9SV1k9_95csfVrQTR3U2Czk9fj_aDh7hGA/s400/PICT2239a.jpg)
To power the fan I used an old multipurpose hobby electronics deal, thingy....(I don't remember what it is called). It has a signal generator, variable ac power supply, and variable dc power supply (among other things). Which was given to me by one of my sisters ex-husbands.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgil1cPu7b7JkzB_LH64S_qvaJiQyNepysMC7GtQLOT_I23Saea9GWlkklLh5jibdhe0oUuoJeQzJbGmodp6huY18wGEtaz_gOj4ijt_3Mn0jFVNDCT9ySZCs08y7DRmEdGG3sMuIbCnMc/s400/PICT2234a.jpg)
Anyways, I hooked the variable dc connection to the fan and set the voltage so that it would run the fan at the lowest voltage that would make the blades move. I then attached this to an electric timer to turn on and off about every 15 minutes. Off 15 minutes on 15 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8iKn_7_Cny3nOLpi01G2d_I3kGqXkfbawhwumxmgZys5CV8O7K1xEKcUWJO8eS_w5I_lyRaYer20oU0JWNVR8-87onNAN5Qp1pG6izfwRSRolaI4FD4De9tWb2DtNoI8q7jptj4qxP0/s400/PICT2238a.jpg)
I loaded the smoker with hickory wood chips and kept an eye on it till 23:00.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHymm1EqxDKbfunzG1_tnSqBIr-Ri-gLpiy4o0TIGvJxmTwNaNFH0UL6q20jko4BQY4hWR65fYvxmdonS3HSoFwQCumdAPQnt9m-h6i0y79hciVGWbJzJQBjxK4MNJCdzQamF36tESpMo/s400/PICT2236a.jpg)
Adding wood chips every 30 minutes or so. I ran a rod through the meat and hung it in the center of the cold smoker. I had to cut off the bottom 3 inches to keep it from touching the bottom of the can. I hung that piece from the rod as well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eG98yRraJOo_ZVq_1NxfZgUqrls1GRJsSeA6X8wHVu-r4cRYKcYJUUef0GD4Zg0ZcsVtg-hyYjiOmXFKF4l3s5yBf34HzWb3RBXtz_saV08GOkGuMXziz65JWLiK8ZUVcEbi9U3Tny4/s400/PICT2235a.jpg)
After 5 hours of smoking I pulled the meat out and cut it into 4 or 5 inch wide pieces and froze them. I will slice later. I immediately fried some up, but will save the taste report for later. This morning I got up at 06:00 and did the same thing with the second slab. I will smoke this for at least 6 hours.
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