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  1. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    As always, please feel free to straighten me out on any lingo or misunderstood information on my part.... I'm trying to get a good grasp on this.. Thanks. :) Lets start with wet curing as in Pops family brine as an example. I've been reading and I've found different posts/websites talking...
  2. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    Hello everyone, great forum you have here !  I have a few questions and I'm sure the answers are out there but maybe you guys can give me the cliff notes... I just started a wet cure with Pop's real simple curing brine. I have six pieces of skin on belly soaking right now and they are all...
  3. aahhyes68

    Hello From The Motor City !!

    Good evening gentlemen,    I've been searching and searching on how to cure 40# of pork belly and stumbled on Smoking Meatforums. It was a post by "Pops" and has been really helpful, but I thought I would join and try to learn as much as possible before ruining a bunch of pork, or worse...
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