sawbossFogg
Well-Known Member
Hey Friends,
It's my first time; I've got a 20 lb. pork belly in my freezer. I'll probably cut a few slices to save, but after salt curing I'd like to cold smoke it.
My plan is to build a disposable smokehouse out of a big heavy cardboard box. The top can be another thick cardboard piece. I plan to hang my salt pork pieces, plug a long thermometer up at the meat level (maintain below 140F?) and keep a small, smoking, green apple wood-fire inside a small weber with lid inside the 6' tall cardboard box. 8, 16, 24 hrs?
Any suggestion welcome!
It's my first time; I've got a 20 lb. pork belly in my freezer. I'll probably cut a few slices to save, but after salt curing I'd like to cold smoke it.
My plan is to build a disposable smokehouse out of a big heavy cardboard box. The top can be another thick cardboard piece. I plan to hang my salt pork pieces, plug a long thermometer up at the meat level (maintain below 140F?) and keep a small, smoking, green apple wood-fire inside a small weber with lid inside the 6' tall cardboard box. 8, 16, 24 hrs?
Any suggestion welcome!