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I am sure this sounds like a crazy question but does anyone else's bacon taste like chinese spare ribs? I have cold smoked bellies three times using brine method and dry curing method but always end up with similar taste. Just pulled bellies out of brine this time with additional spices did a...

I am new to cold smoking, have tried bacon,salmon (lox) and cheese. My first question is about bacon I have tried brining and dry curing but not happy about the taste, everybody @ SMF really seem to love bacon done either of these ways but to me something isn't right and I think its do to the...

Just bought some fresh bellies for cold smoking and it still has rind on them. Question is what is easiest way to remove rind and is it necessary. Also is forty degrees outside temperature to cold to smoke in. Thanks for any tips.

Cold smoked some cheeses this weekend for the first time many different types, and have read it needs to rest for 2 to 3 weeks but some one had said fresh mootzerella can be eaten immediatly.  All the cheese came out looking good so I tried the mootzerella and it was terrible. Now I am not sure...

Has anyone tried necterine dust? I was planning on mixing with apple dust to cold smoke some lox and cheese.  Thanks.

I finally found a butcher that can order me pork bellies, but only at 40 lbs minimums. I have never smoked bellies before  so can I freeze some and use at later time. Dont want to use all 40 lbs incase I mess up. 

I would to cold smoke some Lox but not sure where to buy cure #1 or pink salt. I have never heard of it but it sounds crucial when cold smoking, can it be found at local grocery store? thanks for any help.