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  1. shadybz

    curing belly bacon

    My belly bacon has been in pops brine brine for 10 days. I just found out that my garage fridge is at 33 degrees as tested by my maverick. Is this cold temp going to have an effect on my cure time? I was planning on smoking it after 14 days.
  2. shadybz

    Hello from Southwest Michigan

    Hey everybody!  My name is Benny  and I have been a follower for some time now.  I just finished my 1939 G.E. fridge/smoker.  So far i have cooked ribs, chicken, pork butt, abt's, wings, fatties, jerky to name a few.  Thanks for all the great info here.  I am addicted!
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