I have not found a source for pork bellies here in Silicon Valley, but I've cured and smoked ham. I'll attach a vid of how I do it. Vacuum bagging the little hams and freezing them for future use is similar to what you show for the bacon. Your smoke house looks terrific.
You know, something about the video just had me entranced. I'm from Wisconsin and have always wanted to do some smoking of my own but just have never had the chance yet. Just keep making videos Doc, I was sad when it finished. Thank you for your efforts and sharing with us.
Thats my dream smokehouse! Awesome setup. I too make my own bacon and hams, but I have a cookshack 55. Great unit, but my dream is to have a big smokehouse like yours. your bacon looks fantastic.
What a wonderful experience to watch. I wish he were my best friend. I love smoking and am looking forward in manufacturing my mini-smokers and cold smokers. This video just encourages me to press on to see my ideas come to fruition. You cab always follow me on FaceBook under my nick name, PanJammi. God bless.
Awesome .....got a question...while smoking with hot smoke...the bacon...you don't have a problem with drippings on the hotplate causing either flames or undesired smoke or is the temperature too low for the "juices to run".. thanks again for sharing
Howdy. Yes, there is very little dripping and I have since done away with the hot plate. I now have that old fridge just sitting over the chimney that pipes into the cabin from the outside. I decided to contain that cold smoke and boy it works fine. I like the idea of staying away from electricity if I can. By the bye, cheese and hard boiled eggs, with a light smoke, are well worth fighting over......
Hi there. I bought them from a butcher supply house in Edmonton. They sure do keep the bacon from slipping off. I think they would be available in any 'butcher supply' store.
Good question. To me, hot smoke means that you are adding flavour with the smoke, plus you are using the heat to cook the meat. With cold smoke, the meat remains uncooked, although it now has lots of flavour. I have a friend who also smokes his bacon at the highest possible temperature, still without cooking it, and that means a very short smoking time. Hope this helps ........
The most beautiful smoke house I have ever laid my eyes on, it looks like a sauna at first glance. The concept and workmanship are spot on, I could never own one of those because I would never go back home to my wife I would be out smoking all day and night :-) Great video you should keep up the smoking videos and show doing some cold smoking.
Thank you for the kind words sir. My son and I used 17 foot rails, and cut the saddle notches mostly with a chain saw. The airtight stove is buried out back, and that means cold smoke in the log smokehouse. It is big enough to smoke a moose, but usually we do a couple of pork bellies and a couple sets of ribs. I build alder coals and then put some hickory shavings on, or use whatever is handy. Apple also means a soft flavoured bacon. Walk in beauty my friend.
Yes, I have never lost a bacon with those stainless steel racks. I am sure most 'butcher supplies' would sell them and I got mine from Halford Hides in Edmonton, Alberta. I did use a homemade/nail rig and it didn't cut the mustard. Happy smoking my friend.
What a pro way to smoke your own stuff. I dream having a job like yours. Congratulations.
johnnyricapa 2 months ago
Nice Job.... Loved Video...
johnnybagofdonets 3 months ago
I have not found a source for pork bellies here in Silicon Valley, but I've cured and smoked ham. I'll attach a vid of how I do it. Vacuum bagging the little hams and freezing them for future use is similar to what you show for the bacon. Your smoke house looks terrific.
AnotherAmateur 3 months ago
Nice touch,with the rooster.
mogges1 3 months ago
Great video. Thank you for sharing.
DrWoodyII 4 months ago
You know, something about the video just had me entranced. I'm from Wisconsin and have always wanted to do some smoking of my own but just have never had the chance yet. Just keep making videos Doc, I was sad when it finished. Thank you for your efforts and sharing with us.
RichK586 4 months ago
u sir are living the dream..i wish u were my grandpa
CallOfSpooge 4 months ago
Nice video
rgray3319753 5 months ago
You are my hero!
boardroomjimmy 7 months ago
Thats my dream smokehouse! Awesome setup. I too make my own bacon and hams, but I have a cookshack 55. Great unit, but my dream is to have a big smokehouse like yours. your bacon looks fantastic.
loclvocl 10 months ago
What a wonderful experience to watch. I wish he were my best friend. I love smoking and am looking forward in manufacturing my mini-smokers and cold smokers. This video just encourages me to press on to see my ideas come to fruition. You cab always follow me on FaceBook under my nick name, PanJammi. God bless.
PanJammi 10 months ago
Wow that was cool i think i will build my own smokehouse with the material i have left from building my log home, thanks for sharing.
pumpkinpatch12859 11 months ago
I rang my bell, and dog ate my food.
ToshiroDK 1 year ago
looks like your living the High Life!
thanks for posting.
5*****
dav1099 1 year ago
@dav1099 Many thanks for the kind words dav....
DrDunvegan 1 year ago
Che meraviglia..!!
axpeg 1 year ago
Awesome .....got a question...while smoking with hot smoke...the bacon...you don't have a problem with drippings on the hotplate causing either flames or undesired smoke or is the temperature too low for the "juices to run".. thanks again for sharing
CarolinaIcegore 1 year ago
@CarolinaIcegore
Howdy. Yes, there is very little dripping and I have since done away with the hot plate. I now have that old fridge just sitting over the chimney that pipes into the cabin from the outside. I decided to contain that cold smoke and boy it works fine. I like the idea of staying away from electricity if I can. By the bye, cheese and hard boiled eggs, with a light smoke, are well worth fighting over......
DrDunvegan 1 year ago
great video. where do you get the bacon hangers?
atcnick 1 year ago
@atcnick
Hi there. I bought them from a butcher supply house in Edmonton. They sure do keep the bacon from slipping off. I think they would be available in any 'butcher supply' store.
DrDunvegan 1 year ago
You have inspired me to start smoking my own meat . I will build a hot smoker. Garlic sausage here we come.
beeeeoch 1 year ago
Good question. To me, hot smoke means that you are adding flavour with the smoke, plus you are using the heat to cook the meat. With cold smoke, the meat remains uncooked, although it now has lots of flavour. I have a friend who also smokes his bacon at the highest possible temperature, still without cooking it, and that means a very short smoking time. Hope this helps ........
DrDunvegan 1 year ago
ok so im new to the whole smokeing stuff , but whats the differance between a cold smoke and a hot smoke .
extremefstop 1 year ago
The most beautiful smoke house I have ever laid my eyes on, it looks like a sauna at first glance. The concept and workmanship are spot on, I could never own one of those because I would never go back home to my wife I would be out smoking all day and night :-) Great video you should keep up the smoking videos and show doing some cold smoking.
homebrewbuff 1 year ago
@homebrewbuff
Thank you for the kind words sir. My son and I used 17 foot rails, and cut the saddle notches mostly with a chain saw. The airtight stove is buried out back, and that means cold smoke in the log smokehouse. It is big enough to smoke a moose, but usually we do a couple of pork bellies and a couple sets of ribs. I build alder coals and then put some hickory shavings on, or use whatever is handy. Apple also means a soft flavoured bacon. Walk in beauty my friend.
DrDunvegan 1 year ago
Where did you get those racks - they are great!
hippyurban 1 year ago
@hippyurban
Yes, I have never lost a bacon with those stainless steel racks. I am sure most 'butcher supplies' would sell them and I got mine from Halford Hides in Edmonton, Alberta. I did use a homemade/nail rig and it didn't cut the mustard. Happy smoking my friend.
DrDunvegan 1 year ago
Hello Dr. Dunvegan! I heard and saw Mulligan on this video! Looks like he grew up to be a good dog. I'm the one who gave him to you.
FarmerDude81 2 years ago
@FarmerDude81
Thanks again for Mulligan Stu. Best of all, he's gentle and soft with the grandchildren. He makes a good argument for bio-diversity!
DrDunvegan 1 year ago
Very nice - and I agree, relaxing pace. Now need a bacon, lettuce and tomato sandwich.
Great job!
garyb18019 2 years ago
One of the nicest videos I have seen .
Likable person, interesting set up and relaxing background music .
What a life !
sekacity 2 years ago
Many thanks......
DrDunvegan 2 years ago
I'm sure that it tastes much better than the pork belly they serve at Gurim Gurim in Koreatown!
bhuynh007 2 years ago
Awesome! Made me hungry just watching it!!
bhuynh007 2 years ago