I spent most of the day cleaning and scrubbing that seemed to me to be the world's biggest oven! This is the smoker oven we are investigating. It is used and has been in storage for a few years. Apparently it is best for the smoker when putting on in storage to NOT clean it. That way the layer of grease on the metal actually protects it from rust. That means, as you can imaging, that to place the oven back in operation takes a fair amount of elbow grease!
So we scrubbed, dismantled, scrubbed, washed, scrubbed, scraped, scrubbed... until shiny metal appeared! It was hard work but in the end, we have a usable smoker oven to use for our experiment in natural cures.
The fun part comes tomorrow... when the ham and bacon is hung and smoked to perfection! I can't wait to try the flavor of our homemade cures on the Red Wattle ham and bacon. We have a variety of 4 flavors to smoke and try, 3 with NO nitrates and 1 with natural nitrates.
Tomorrow is smoking day!
Follow along our adventure as we make the transition from corporate city life to the world of natural farming. Each day brings a new experience and brings us to a deeper understanding about the life and spirit that made America great. At our farm we do our best to give the animals we raise a natural, free, happy, stressfree lifestyle. Our mission is to learn and share how to manage a farming operation that is both profitable and humane.
I should mention here that in addition to pork, you will also be able to take your heritage turkeys here to produce succulent heritage pastured smoked turkey. We have some excellent turkey brine recipes to share that will make your thanksgiving and christmas tables the talk of the family!
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