meat smoker

[randy41]

We're getting half a hog on Friday and I want to cure bacon and make sausage. So I will need a smoker. I've seen descriptions to make one out of a metal trash can and a flower pot using a hot plate for heat. I have an extra woodstove and plenty of firewood and would like to use it but I don't know how to do that. I've also seen ready made smokers.
Advice and recommendations please. Think cheap.

O...and recipes are encouraged. for both bacon and sausage.

 

[MarkV]

Randy doing bacon is a lot different than just smoking meat. You may want to do some looking on www.smokering.com for some ideas.

MarkV

 

[Egon]

metal trash can

If this trash can is galvanized maybe it should not be used.

Back when I was younger and still living on the farm my dad smoked bacon and sausage. He had a small building about the same size as an outhouse which he used. The bacon and sausage hung up higher in the building and there was a very small willow fire on the floor. This fire would be just enough to maintain a very little flame with sometimes just smoldering. Worked for him. The cost was minimal.

What kind of pickle will you set your bacon in and for how long?

My Dad just used a salt pickle and left the bacon in that for about three weeks before smoking it. The bacon would keep without refrigeration.

 

[MarkV]

Egon that is the way I think of smoking bacon. A salt brine for several weeks and then cold smoking for several days. Sure is good stuff.

MarkV

 

[randy41]

I started to cure my bacon this morning. 1 part kosher salt to 1 part brown sugar.

 

[scott_vt]

I started to cure my bacon this morning. 1 part kosher salt to 1 part brown sugar.

Good Afternoon Randy,
Youve got our curiousity, keep us posted !