I just joined up because I've started curing and smoking meat this year, and it's becoming a bigger and bigger deal with each project. To date, I've done up 3 kassler Rippchens, a pastrami, and I have a deer corned rump and a modified salt pork curing right now.
I have the most hilarious smoker. I borrowed my neighbor's Mini Chief, and with some 2 x 2s and the box my son's car seat came in, I made a really pretty good hillbilly cold smoker. I'll get some pics up for your guffawing pleasure at some point.
I joined because I saw a post about using something called Bob's Brine. I want to know more about this brine good enough for Bob to put his name to it
Look forward to visiting with ye...