Pic of my nduja cold smoking. All are currently resting in my curing chamber. I'll try the first after 30 days. I plan to take one to a full year.
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Bob, would it be possible for you to elaborate a bit on your curing chamber setup?
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It's an old fridge, with a external temp controller that allows me to keep the temp around 50-55F. I then have a humidity controller that controls a ultrasonic humidifier. You want to maintain about 75-80% humidity. Some people put fans in theirs to keep the air moving. I just have the door cracked about 1/2". That's pretty much it. Too out the shelves and put in some wooden dowels to hang the meat from.

Here's a link to a setup I copied. http://curedmeats.blogspot.com/2007/...g-chamber.html

From there it's just a waiting game to achieve a min of 30% weight loss in the meat. Of course there's the work before anything goes into the chamber. Curing with salt, spices, etc.
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Thanks Bob, good info. Love to learn more
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http://frombellytobacon.com/2012/05/09/nduja/

I used regular paprika.
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Oh, if you meant about curing, the blog I linked for the curing chamber has a lot of good info.
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Thanks Bob. I just put 10 lbs of chicken leg quarters onto the smoker. 300 with applewood on my charcoal UDS. Rubbed them with olive oil then my poultry blend rub under and over the skin. I took a poc right after they went on. I'll have to post it along with an after shot.
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Thanks Bob!
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Sure thing. If you have any specific questions, just shot me a PM.
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Going to trim some limbs from my 3 apple trees on Saturday. It needs to be done to make them produce better fruit, plus I get to use it in my smoker.
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Can't wait until spring hits. Warm days makes me want to smoke some meat!!!
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AMEN!

I'll be cleaning mine up this weekend. I have a large cook for the church coming up in a couple of weeks, and with all that has been going on with the family it's been forever since I fired her up so I think I'll do a real thorough cleaning and then re-season her up.
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I've already smoked 30 lbs of chicken leg quarters and two Boston Butts in the cold up here. :-)
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I'll be doing a couple of cases of butts on the weekend of the 13th, then for Holly's birthday I will probably be doing half a pig and a couple of briskets. Holly has really been wanting brisket lately, but with her treatments nothing tastes right, but by then she should be getting her taste buds back in line.

Planning on celebrating her birthday and her new victory over cancer! A lot of people have been bringing us food over the last six months or so to make our life easier, so I plan on giving back some
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Great idea. I wish I could get brisket for less than $4/lb around here. My family exists on my single income so it's usually something I can't afford. Occasionally sure, but when I can get chicken leg quarters for $0.79/lb or pork shoulder for $1.50/lb, It's had to justify the extra cost with any regularity. However, my wife is from Texas and LOVES brisket. I've only smoked one and it came out fantastic. I even got my wife, MIL, and BIL's stamp of approval. Now that I think about it, I need to bite the bullet and get some brisket regardless of the cost.

BTW, glad Holly is doing well. Still praying for her.
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Thanks, we really appreciate all of the continued prayers!

I hate to spend the money as well as we have been down to a single income, but considering, I figure it's worth it. It sure doesn't happen often. Someone in my BILs family killed a pig earlier this month, so I will be doing that up for them, so that will help keep costs down a bit.
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On Wednesday I was hungry when I got home, which I rarely am because I nibble all day long.
I looked in the fridge and there was not a single bite of MEAT anywhere in the fridge. So I have to
smoke something this weekend. Tonight is a washout, but I have 4 racks of BBRs, a few whole chickens,
It will be interesting to see what finally ends up next to the coals.
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Ha, I am so out of practice that I smoked a rack of BBRs and a pack of WSPRS and didn't take a single picture.
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Weather is starting to turn here, and I picked up a couple of chickens to smoke this weekend.
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Smoked an 8 lb butt and it turned out great. Put it on about 0930 before church and got it leveled around 275F before I left. Got home and it was 285F. Kept it around 270F most of the day. About 7 hours and she read 200F internal. I had brined it for 12 hours with salt, garlic, and brown sugar solution. It turned out moist and juicy. Made some slaw and had a couple of friends over. Great sandwiches!. Sorry no pics.

Couldn't help it as BiLo had butts for $1.29/lb. I snagged two of them. Once in a blue moon you may see it lower per lb, but it's hard to pass on a buck twenty nine after all the high prices all winter.
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