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  1. salahaddin

    Smoking bacon for long term (6-12month) storage

    Hey guys, Can you recommend some recipes for curing and smoking bacon for long term storage? Something that will last me 6 months to a year and maybe even longer. Cheers!
  2. salahaddin

    My first smoke (with pics)

    Here's my first experience making smoked bacon: Got my hands on 5lbs of pork belly and decided to do some pancetta. Dry cured in a mix of salt, pepper and #2 cure (keep in mind I was planning on doing pancetta) Here it is ready to go in the fridge with the dry cure in the ziploc: Turns out...
  3. salahaddin

    New smoker from the frozen tundra of Canada

    Hey guys here's a shout from Canada. After having read a few of the posts on the forum I decided to make my own mini WSM and bought a AMNPS for cold smoking. Can't wait to try it out!!!
  4. salahaddin

    Need help with curing

    Hey guys, I want to make cold smoked pork belly. It's basically bacon, however this bacon will NOT be cooked. You can get more info on what I mean on this website http://ckenb.blogspot.ca/2009/11/pork-belly-poitrine-de-porc.html My questions are: Should I dry cure or wet cure? Should I use...
  5. salahaddin

    Mini WSM question

    I just finished a build with an IMUSA pot. I forgot to buy washers for the bolts holding the grate inside the pot, have any of you had issues with the screws coming loose after several uses? It's all painted so I want to avoid removing the bolts.
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