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  1. mrmilkman

    Hello! First time smoker from TX / CA / NY Here

    Hello All, Glad to join this forum and I expect to be smoking many great things now that I'm here.  Currently live in NY, missing good ol' bbq from Texas, and spent another 1/3 of my life in CA (not so great for cue). Joined here as I've attempted to smoke my first pork belly, probably...
  2. mrmilkman

    First Cure .... Did I use too much PINK SALT?

    Hello all! So it's been 7 days in the cure, 1 day drying in the fridge and just threw it on the weber smoking at 200•degrees. After reading about pink salt #1 here in the forums I'm worried I used too much. Is it safe to eat? 1.58 lbs pork belly skinned to 3/4 teaspoon pink salt #1. I read...
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