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Recent content by igor-uk

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  1. igor-uk

    Hello and Welcome to this group.

    I smoked it for about 3 1/2 hours using apple wood chips that I put inside a "aluminium foil envelope", the temperature was around 150F on the smoker thermometer and 70 C on digital one... I used a bit less than 0.5 liter of wood chips... I dont know if was the right amount... it burns too fast...
  2. igor-uk

    Hello and Welcome to this group.

    Hi Guys! I finally did my first smoke last Saturday and the results were fine to me. The bacon is really good with a delicious taste from the apple wood. I smoked some ribs that came with the belly pork and some pork sausages that I made last week and was in the freezer. I'm adding some pics...
  3. Hello and Welcome to this group.

    Hello and Welcome to this group.

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  11. igor-uk

    Hello and Welcome to this group.

    The bellys are curing for 6 days and I was planing to wash the curing off tomorrow, but i just ordered some apple and oak wood chips online and if they delivery it until friday I will smoke the cured bellys on saturday, if not I'll let them in the brine until sunday and then smoke it on...
  12. igor-uk

    Hello and Welcome to this group.

    Hi Wade, I got a FoxHunter BBQ Charcoal Smoker, it's a simple one but I hope that it would allows me to smoke some bacon, ribs, fish, chickens,... My first 2 kg of bacon are been curing for about 6 days. I did a dry curing using salt, brown sugar, pink salt, black pepper, and some fresh...
  13. igor-uk

    Hello and Welcome to this group.

    Hello Smokers!!! My name is Igor, I'm from Brazil but now I'm living in London. I love to cook and especially to eat.. and always wanted to learn the art of smoking. I just got a smoker and my first 2 kg of bacon is curing in the fridge... I hope that next weekend I'll have home made smoked...
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