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  1. Y

    Hi, Yianni from London, England.

    🤣🤣 I've been asked what equipment I have and Immediately shrank... Got to go out and buy a Treagar or something 🤣. (Oh, where I am, they are 1000's of £) Kidding aside, you guys have made me feel very welcome, I hope I won't be too bothersome and yes, my equipment is cheap at the moment, but...
  2. Y

    Hi, Yianni from London, England.

    Thanks for the warm welcome!
  3. Y

    Hi, Yianni from London, England.

    Hi all, I'm Yianni from London, England. New to all this, but wanted to give it a go, after visiting a US smoke house called Bodean's, here in London and loving the food. So I bought a smoker and a bbq grill and a few things to get me started. Went to websites and began following recipes...
  4. Y

    Curing question

    Thank you all so much for your help, it looks like a significant amount so I'll do as you say. Reading the replies, I think I'll leave both of them in the cure a little longer too, seems like it might be better. Thanks again!
  5. Y

    Curing question

    Thanks all for the replies!! So im using the following dry cure formula... 2.5% salt 0.25% Instacure 1 1.25% brown sugar The loin weighs 2.67kg (5lb 14oz) Im using 66.7g salt 6.67g Instacure 1 and 33g sugar. It's 3.5 inches at the thickest part and the formula I read claims 1 day per ½inch...
  6. Y

    Curing question

    Hi, I have 2 pieces of fresh pork. One is the loin, which in the UK, as bacon, we call back bacon, I believe in the US you call it canadian bacon... and I also have a slab of pork belly. My question is this... As the loin is far thicker, it needs 8 days to cure, however the belly only needs...
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