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Thank you, guys! I will be exploring SMF for information and to contribute to the smoking community!

Thank you very much, Wade! I placed mine on a plastic marinade container. Here are some pictures of my work (5 days on the cure)... I just flip it every 24 hours in the fridge.      The untrimmed-fatty one on the right is just a spare belly from my mom for testing. I got the meat...

Thanks! About my cure... is it normal that no water/bacon_juice is coming out from the meat? I have seen instructional videos on dry curing and there seems to be a noteable amount of liquid in their cure bags after some time. Mine is just moist due to salination but no water. Does that mean I...

Thanks for the help guys. Just a quick question... I have my cure in the fridge for 5 days now... can I add more salt and sugar (maybe honey) to it in the middle of the curing process? Thanks!

So two weeks... I would just have to turn it every 24 hrs... alright. Thanks agqin atomicsmoke!

Yes. My pork belly bacon. Im gonna try cold smoking next week.

Thank you, atomicsmoke. Yes, I have tried wet-curing bacon before then hot smoking it. I have seen dry curing videos and it seems more practical and "bacony thing". I prefer wet-curing my hams and dry curing my bacon. I have just finished applying my cure rub on my meat and set it on my fridge...

Hi everyone, I have been looking for a good community of people who share the passion for smoking meats and I finally found this site. I'm from the Philippines and I started smoking meat a few months ago with small briskets, ribs and pulled pork... and started to move to smoked cured meats. I...

Hello everyone, I have been looking for a good community of people who share the passion for smoking meats and I finally found this site. I started smoking meat a few months ago with small briskets, ribs and pulled pork... and started to move to smoked cured meats. I have successfully made...