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Hi all

post #1 of 8
Thread Starter 

Just a quick word of introduction

My names is Russ and I'm from the UK

I have just started out dry curing belly pork to make streaky bacon, as we call it over here (loin is called 'back bacon')

with my first batch curing as I type

Ill apologise well in advance as I am likely to pester you all to death with endless questions,

especially as I plan to have a go at making Prosciutto for next Christmas (so ill have to get cracking!!!!)

Anyway, times wasting and I have lots of questions

See you all on the Forms :781:

post #2 of 8

Welcome to the board! Sharing information is why we're here.

post #3 of 8
Thread Starter 

thanks BlueWhisper, nice to meet youthumb1.gif

post #4 of 8


texas.gif  Good afternoon and welcome to the forum, from a chilly day here in East Texas. Lots of great people with tons of information on just about  everything.


No problem with questions, ask all you want to. Quite a few members in the UK



post #5 of 8
Thread Starter 

Cheers Gary, thanks for the welcome Thumbs Up

post #6 of 8

Good looking Avatar, Like the T-shirt too, That's my #2 son's Company logo, Last name starts with S


post #7 of 8

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.

post #8 of 8
Thread Starter 

Cheers Gary, David.

I have posted in the curing section already :biggrin:

I have been smoking slow and low for a few years, whole beef chuck, Boston Butts, ribs etc with some real good results

I have just bought a whole cut of belly pork (one side) to have a go at dry curing, cold smoking bacon. Its been curing for a couple of days.

I have a cold smoker tray and a bacon slicer arriving in a couple of days so if the cure goes according to plan I should be laughing.

Ill drag up some pics tomorrow and post :icon_razz:

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