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  1. cbrider13

    Question about bacon curing and safety

    So i've made bacon a few times and use the Pop's brine recipe.  This time, my garage fridge got a little too cold (I live in Denver) and there is a decent sized (the size of a small book) of ice floating in the brine.  I'm wondering if anyone knows if the fact that some of it froze affects the...
  2. cbrider13

    Question about cold smoking bacon and safety

    I live in Colorado and this is the second time I've cold smoked bacon. First time used pops bacon brine recipe, wet cured for 10 days, and cold smoked on a winter day, no problem with temps, came out great. This time, I wet cured about 15 lbs of belly in pops brine for 8 days and tried to...
  3. cbrider13

    Hello from Denver!

    I've posted a few times but haven't gotten around to introducing myself.  I live in Denver, and I've been smoking in a GOSM for about a year.  I'm originally from Macon, Georgia and my grandparents owned a BBQ joint before I was born. My dad worked there so growing up I ate a lot of southern Q...
  4. cbrider13

    Question about making cold cuts

    I've been smoking for a while now and I want to try making some cold cuts. I'm wondering whether the meat should be wet cured, dry cured or whether its even necessary to cure. I'm primarily interested in smoking or roasting turkey or roast beef. I'm also interested in comments regarding food...
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