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  1. jakeanderton920

    First Bacon Attempt - Suggestions Appreciated!

    So, I have bought a pork belly, roughly 55 lbs, and am going to get it into a brine starting next week. I am looking for some advice on the brine (dry/wet) and any curing techniques to get this baby started off on the right foot. Thanks.
  2. jakeanderton920

    Too Cold to Cold Smoke?

    Living in MN, things can get a bit chilly. Yesterday's high was 18. I have the AMNS and am using a 18.5" WSM. Does anyone have any tips on trying to cold smoke in freezing temperatures or how to get the heat up to 40 degrees? I am going to try to do salmon, cheese & bacon soon and do not want...
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