Recent content by bbqpork

I can't wait to post a picture of my ham! Thanks!!!

Here is are the proportions for the salts to cure bacon. These percentages are percentages of meat weight: 2.25% kosher salt 0.25% pink salt (Cure #1) You can also add other things, like pepper, brown sugar, even maple syrup depending on how you want to flavor the pork belly. Once you smother...

Looking forward to making it!

Thank you so much! I would have never come up with that!

Hi everyone!   I will be smoking some bacon that I have been curing. I unfortunately don't own a cold smoker, but can maintain a temp of around 190-200 degrees in my offset smoker. I'll have some room in the smoker for something else (probably around 15 inches or so of surface space) and would...

I just bought a Brinkmann offset horizontal smoker and am new to smoking. Very excited to learn more about smoking techniques! Mainly interested in homemade bacon, briskets and sausages!