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hello

post #1 of 7
Thread Starter 
My name is aaron. I live in kansas and have wanted to get into smoking food. I recently purchased the masterforge vertical propane smoker and have smoked ribs and tried a small brisket so far. I enjoy cooking so it's a no brainer I want to get into smoking meats and all types of food.

Thanks in advance for all your tips and advice throughout.
post #2 of 7

texas.gif  Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything 

 

           Gary

post #3 of 7
Thread Starter 
had a couple questions. I'm trying to smoke bacon for the first time. The pork belly that I bought, seems very thin. Will that thicken as it cures?

Second I had a hard time finding the pink cure salt, and read where the cure out of jerky kits works just fine. Could someone let me know whether that's right or wrong?

Thanks in advance
post #4 of 7
Quote:
Originally Posted by agnuss03 View Post

had a couple questions. I'm trying to smoke bacon for the first time. The pork belly that I bought, seems very thin. Will that thicken as it cures?

Second I had a hard time finding the pink cure salt, and read where the cure out of jerky kits works just fine. Could someone let me know whether that's right or wrong?

Thanks in advance

No it won't thicken. If you are having trouble finding a belly try an Asian food market or order one from a butcher shop.

More than likely the cure in the jerky kit is cure #1 That is what a lot of people use for bacon. Some use Tender Quick.

You can probably buy some cure #1 from a butcher shop. If not order it. That will be a lot cheaper than buying a jerky kit just for the cure. After your first batch you are going to be hooked.

Happy smoken.

David

post #5 of 7

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...
Happy smoken.
David

post #6 of 7
Thread Starter 

Yes, we have a meat market where I live, and I found pork belly, but it was already trimmed with skin removed.  I'm going to try it my first time as is and see how it turns out, but I think next time I will try and order a pork belly and do the trimming myself.  I look at other pictures of pork belly and it seems to be at least and inch and half thick to two inches, where the pork belly I received barely is 1 inch at the thickest part.

 

Thanks again.

post #7 of 7

Good luck, not my cup of tea :-)

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