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Does anyone use a masterrbuilt electric smoker on here? Not just for cold smoking bacon, but to bbq and smoke for ribs, brisket, etc? Seems like cheating to me, I use a bug green egg, but am interested in one for ease. Wal mart has great deals that include a stand too. Input from those...

I've done two batches of bacon to date. Both turned out great other than being a bit too salty. Can I reduce the amount of kosher salt in the dry cure? Or am I going to have to soak? If I have to soak, when is the best time to do so: before pellicle, after smoking, before smoking?

It is 37 degrees in Houston, windy. I am trying to smoke two five pond dry cured bellies. I use a big green egg as the smoking chamber. I put the AMAZN tray in a small modified weber with a ten foot run of flexible aluminum tube into the bottom of my egg. So if there is any heat it doesn't...

I am two days into a cure period and little liquid / brine has formed. I also had little liquid / brine formation during my very first batch a few weeks ago. Is this normal? Is my refrigerator too cold? Should I be concerned? I plan on curing for 10 days in refer them two and a half day in...

Just bought a 10 pound belly at Costco today. Will start curing tomorrow. Half will be basic cure (kosher salt, brown sugar, and cure#1) with black pepper added. Other half will be basic cure with Black Forest Ham spices added to the mix. Will smoke both at the same time after a 10 day or so...

Been reading the forum foe a while now, just joined. Made my first bacon just recently and posted a couple of questions in the cold smoke, bacon forum.

Read lots of posts on here. Did dry cure, weighed the belly and weighed out rub ingredients accordingly . Used kosher salt, dark brown sugar, and cure #1. Dry cured for 8 days, flipped once a day, rinsed, then in refer uncovered to form pellicle for 24 hours. Did to cold smokes with...