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Fresh Meat

post #1 of 7
Thread Starter 

Hi all. Andy from Southeast NC. I've been lurking around your forums here for about 6 months. I've picked up a ton of info but not as much as I need to pick up. My Master Forge vertical just arrived this Monday, already did a Turkey. It was a good bird, but I've got a long way to go. Thanks in advance for all of the great information and welcoming of newcomers. I had a charcoal Brinkman years ago but never did much with it other than use as a grill. Have a Weber Genesis that  does great low cooks, but still not a good slow smoker, so I'm really looking forward to new possibilities with a real smoker.

 

Current interest is the "Cure or not to Cure" argument... I'm not (currently) wanting to do cold smokes or very low temp smokes, more interested in things that will go in my belly within 1-4 days :-)  But, still interested in doing some jerkey (or beef stick?) and Canadian type bacon. So got into reading tons of info on the cure/non-cure. Still fairly confused, but the forums are helping so be on the lookout for more questions from newbies! Interested in any reads/info that anyone can point a new guy to.

 

Take care and happy smokin'

post #2 of 7

welcome1.gif Have you joined our NC Smokers group yet. We are also having an NC Gathering in 2 weeks. Nice to meat you.

 

http://www.smokingmeatforums.com/t/114514/official-1st-annual-north-carolina-gathering-april-27th-29th-now-with-menu/60#post_797236

 

http://www.smokingmeatforums.com/groups/show/4/north-carolina-members

post #3 of 7

Welcome to the SMF Family...As a Professional Chef and Safety Instructor I can tell you very honestly that if you choose to not use Cure not only will you not recognize your product...It ain't going to taste like Ham, Canadian Bacon or Belly Bacon without the Cure. You also are taking the health and in many cases the lives of your family in your hands. Considering there may very well be more Nitrites in the Salad you are eating then there are in the BACON crumbled on top...Use the Nitrite aka Cure #1...JJ

 

Some reading: http://www.extension.umn.edu/distribution/nutrition/DJ0974.html

 

http://www.smokingmeatforums.com/t/113098/specific-food-safety-questions-ask-here#post_717319

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

post #4 of 7

Very informative post  JJ..........................!PDT_Armataz_01_37.gif

post #5 of 7

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. Check out  the 5 day e-course on smoking its chuck full of great info, and may help ya out. Smoking  5-Day e-Course 

post #6 of 7
Hello and welcome1.gifto SMF - glad to have you here 
post #7 of 7
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