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🤣🤣 I've been asked what equipment I have and Immediately shrank... Got to go out and buy a Treagar or something 🤣. (Oh, where I am, they are 1000's of £) Kidding aside, you guys have made me feel very welcome, I hope I won't be too bothersome and yes, my equipment is cheap at the moment, but...

Thanks for the warm welcome!

Hi all, I'm Yianni from London, England. New to all this, but wanted to give it a go, after visiting a US smoke house called Bodean's, here in London and loving the food. So I bought a smoker and a bbq grill and a few things to get me started. Went to websites and began following recipes...

Thank you all so much for your help, it looks like a significant amount so I'll do as you say. Reading the replies, I think I'll leave both of them in the cure a little longer too, seems like it might be better. Thanks again!

Thanks all for the replies!! So im using the following dry cure formula... 2.5% salt 0.25% Instacure 1 1.25% brown sugar The loin weighs 2.67kg (5lb 14oz) Im using 66.7g salt 6.67g Instacure 1 and 33g sugar. It's 3.5 inches at the thickest part and the formula I read claims 1 day per ½inch...

Hi, I have 2 pieces of fresh pork. One is the loin, which in the UK, as bacon, we call back bacon, I believe in the US you call it canadian bacon... and I also have a slab of pork belly. My question is this... As the loin is far thicker, it needs 8 days to cure, however the belly only needs...