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  1. bwinter714

    How long is belly OK to leave in the danger zone once cured?

    I ask because last night, after the pellicle formed after the soak, I put everything into my smoker. Outside Temp ~68 degrees. I lit the AMNS, and it had a good cherry on it, like a lit cigar. I put it into the smoker, saw my thin blue smoke, and went inside. In the morning, I went out, and saw...
  2. bwinter714

    Dry Cure but with liquid added?

    Hi all, I posted a similar question in the smoking bacon forum, but it hasn't been approved by the moderators yet (It had a picture, and I'm a newbie), and it's been a couple of days now so I'll try this without the pictures, and this may be the more appropriate forum for it. Anyway, I've been...
  3. bwinter714

    Hi everyone, not new to smoking, but new here!

    Hi, my name is Brian! I'm 26, and live in Saratoga NY. I've been smoking my own meat for about 5 years now, which I know isn't anything compared to some people here, but it's not my first rodeo ;) I also have a job where I travel all over the country, and I always search out the best BBQ to...
  4. bwinter714

    My first bacon, have read a lot of posts, but still confused...

    Hi all, My name is Brian, I've been smoking meat for about 5 years now, but I have never cured any meat (I'm not sure why). I just finished my labor of love, an all stainless steel vertical smoker: I will use this for hot smoking (obviously), but plan on cold-smoking the bacon. I built this...
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