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I’m based in the UK and recently did a 1kg loin cure and smoke for back bacon - clearly the superior choice on a sandwich! I pretty much just used the same cure recipe as I do for pork belly (2.5% salt, 0.25% PP#1, 2% brown sugar) and let it cure for around 14 days in the fridge, turning every...

Thanks a lot! To be honest, BBQ is not a common type of restaurant in the UK. In recent years more Brazilian and USA style BBQ "joints" have appeared. I don't really count places like Nando's which cook their chicken on an open grill, even though it's a similar method. In terms of "traditional"...

Hey everyone, just checking in as a new member. Have used these forums many, many times for recipes and help. I recently bought a Cameron’s stove top smoker, and done two smokes so far - (American) bacon from a pork belly, and St. Louis style ribs, which were incredible. Planning my third...