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Yes you seem to become very popular at the end of the process when it’s ready to eat! Next up back bacon or Canadian bacon as I think you call it that side of the pond

Took it to around 195 IT, as recommended by chef Jimmyj, next time I will cook it at a slightly lower temp as smoker was running slightly hot. But it’s all a learning process.

Smoked on the weekend and it came out OK think I smoked it at a little to high a heat but still very edible now all sliced up

Happy thanks giving to all, only 30 days For our turkey smoking here in the U.K.

Thanks Al Didn’t think it would make a difference always best checking with the experts! Gary

Thanks jimmy I will be trying that in about 7 days, do you think it would make any difference if I cured it for 10 days instead of 7 (instructions said 7)

This is my first post outside of the roll call so hopefully this is in the right place if not maybe someone can nudge me in the right direction. Just started curing my first beef brisket to make some pastrami, brisket is 2.5kg/5.5 lb and I cheated a little by buying ready made cure/rub. It’s now...

Yes it turned out well.

Traditional bbq and steel hotplate area

finally got around to signing up after building brick smoker last year need to get some tips and tricks from some seasoned pitmasters either side of the pond! hopefully attached some pictures Gary