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I've been making pork belly bacon for a number of years now and basically learned how by following the posts on SMF and experimenting. Here's what I've gleaned and current process developed from the various posts: 1. I dry cure and always use the "diggingdogfarms" calculator to calculate cure...

I have the purchased the 12-inch smoking tube and the smoking tray.  I have used their pellets and their "dust" for the tray.  The smoking hardware and the fuel are excellent.  Their products deliver EXACTLY as promised and advertised.  This is good stuff that seems to be the standard.  I have a...

I have just finished curing a 3lb pork belly.  The thickest part of the belly is almost 2 inches.  The skin has been removed. Here are the ratios of ingredients I used (by weight) in my dry brine: 2.25% salt 0.25% pink salt (Instacure #1) 2% Maple syrup 1% black pepper This was mixed...

Howdy, howdy!  I live in San Antonio and am just learning about smoking.  The old grill finally disintegrated and own a new Camp Chef pellet smoker.  I have smoked a turkey, some pork loins, ribs and brisket.  There's plenty of exploration ahead in using the new smoker and want to learn how to...