Permies' 55-Gal Smoker: Cold Curing Meats for Homesteads

Paul Wheaton's Permies forum thread compiles expert inputs from 20+ homesteaders on smoking and curing meats, featuring a cold-smoking rig schematic using 55-gallon barrels with ice trays to maintain under 30°C. Brine recipes specify 5% salt (90g/kg water) with Prague powder 1 at 0.25% for curing safety, preventing botulism via nitrite levels. Smoke cycles use oak/hickory chips in 12-24 hour sessions, with pH monitoring targeting below 5.3. A 3-year project documents 80% success on pork shoulders, with weights from 10-20 lbs yielding 40-60% finished product. Lessons include dry-brining 24 hours pre-smoke for pellicle formation, temperature logs every 2 hours, and vacuum sealing for storage. Builds cost $100, using scrap metal for racks. Regenerative ties: uses on-farm pastured meats and woodlot chips. Safety protocols stress USDA guidelines, smoker thermometers, and discard criteria like sliminess. Community inputs add variations like fish cures (2% salt, 48 hours) and venison jerky strips at 1/4-inch thickness. Integrates with root cellars at 50-60% humidity for 1-year hangs. Practical for self-reliance, reducing reliance on commercial meats by 70%.