Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Good day everyone, my name is Jaco and I'm new around here, and look forward to learning. Per a request here is a brief intro about my smoking activities.
I have both a Weber basic grill which I sometimes smoke on, and now a Masterbuilt Smokehouse 30" electric smoker (model year 2011 probably)...
Here is my basic cure (based on and modified from Michael Ruhlman’s standard bacon recipe: http://ruhlman.com/2010/10/home-cured-bacon-2):
For every 5 pounds of fresh pork belly:
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt
2 teaspoons pink curing salt #1
(NOTE...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.