I'm t3h-Du7chm4n (Dutchy for short), and I've been smokinand curing bacon on and off for a couple of years now.
Recently I decided to try my luck with quite a decent batch (19kg) of bacon for my friends and family.
I'm an ex-chef (had to stop after 6 years due to a shellfish allergy) so my food handling is pretty alright (at least I like to think so).
Because of the challenges involved in preparing this big Ol' batch of bacon I was doing some reading on the 'net and came across this forum, you all seemed like a helpful bunch so I decided to make an account in case I needed to ask some old hands at curing and smoking for advice if I ever get stuck.
My setup is as follows:
-60 by 33cm "Alabama Style" smoker (I liked how it looked and the fact I can run it off charcoal and use it as a BBQ also helps)
- sunbeam vacuum sealer (food saver type)
Oh, and incase the title isn't a dead giveaway I hail from the great land of OZ :)