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Cold smoked my first bacon
After two years of research and countless hours of reading post and forums on this an other websites, I finally built a smokehouse dedicated to the cold smoking of meats, and find the process amazing. Of course, we now use modern curing salts (sodium nitrates), but when you realize that our...- rwlanthier
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- Replies: 7
- Forum: Bacon
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Just started smoking and love it
After reading the back of commercial bacon and sausage and seeing the chemicals added, I decided it was time to build a smokehouse and make my own bacon, sausage, and ham. Built a smokehouse geared toward cold smoking meats, utilizing curing salts as preservative. This forum has been fantastic...- rwlanthier
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- Replies: 4
- Forum: Roll Call
