I’m wanting to learn about hanging meat in a smoker.
I don’t know anything about how to do it...
I have an idea of it but exactly how is a mystery.
Q1- what meats work well hanging?
Q2- what’s the proper way the grains should be hung?
It’d really suck to hang a cut only for it to fall off the hooks.
I’m interested in doing beef n pork mainly.
I built a vertical smoker and after the first fire yesterday...
I had the idea of hanging some different cuts to see how much difference there would be vs. laying it on a shelf.
Which brings me to an off topic question
Q3- Just how would I go about dripping control between the racks? I’ve only got about 30” of room for shelves/racks. I’m thinking I’ve got space for 5.
Please help me out a little.
- The Blue Mule
We love to cook and we love to hear what others are cooking. With pics of course!
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