Search results for query: *

Hello! I just finished my 5th attempt at curing and smoking my own bacon. My first attempt went great because I used an online recipe. My second attempt was terrible because I tried making my own recipe (I didn't use any sugar). My third attempt was slightly better than my second, but still very...

I just started a brine for wet cured bacon. In the recipe I used it simply called for 1.5oz pink salt per gallon of water, so that's what I used. Now as I'm cleaning up I read on the packet of salt I used that it recommends half that for curing fish and fowl. The salt I used was Hi-Country wild...

Hi, I'm Kevin from Cleveland, Ohio. I've been smoking meats for a few years now. Recently I've started curing meats as well.I have enough questions that I decided that joining a smoking and curing community might be a good idea.