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post #1 of 9
Thread Starter 
Hi, my name is Jeremie Akers from southern West Virginia and the idea of learning an art that has nearly died in my area. I can't seem to find anyone to ask anything. I built a smokehouse (3'x4') with 2 rows of hooks for my meat. It was built as a cold smoke only as firebox is 10 to 12 feet downhill from smokehouse. I would like to know where i could get infornation on dry-curing and smoking my own bacon and hams. The way the old timers did not just some smoke flavored liquid injected. I have a 250 plus pound hog I am anxiously awaiting to process. Thanks in advance for any and all help.
post #2 of 9

welcome! you came to the right place buddy....liquid smoke is a sin on this forum...lots of info for you to wrap your brain around

post #3 of 9

welcome1.gifto SMF!  We are so glad you joined us! There are several members here that like to do the dry curing and even more.  You can find out all types of information.  Use the Search tool....and read and read and read.

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #4 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #5 of 9

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   Love my RF  ........

 

Gary

post #6 of 9

Hello Jeremie and welcome to the forums!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

 

There is a forum dedicated to bacon:

 

http://www.smokingmeatforums.com/f/2165/bacon

 

Red

post #7 of 9
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #8 of 9
Welcome to SMF!!! This is hands down the best Smoking/BBQ site on the interweb.
post #9 of 9
Thread Starter 
I will be taking my first hog to be butchered this Saturday. Just having bellies cut from hog and skinned. I plan to cure and smoke bacon and hams. I have Pops cure recipe, but my big question is how long do I smoke the meat? I will be cold smoking in my wooden smokehouse. I will post pics during process. Thanks
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