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  1. geoffrey

    First batch of bacon

    This is my first batch That was the start And the end. I used a standard rub cure pink salts,salt,sugar let them set in there for 9 days soaked them for a whole day- they were to salty on the fry test- then hung them in the garage for 24 hrs then popped them in the smoker.
  2. geoffrey

    Awesome site

    I'm from oregon been smoking for about 6 years have smoked a lot of stuff but the info, tips, and tricks on this site is are just amazing people on here are super nice and ready to give there info up to help somebody out. Can't wait to explore this more and see what new things are guna be...
  3. geoffrey

    first timer...

    So first time doing bacon i have smoked lots of other stuff and cheeses but totally new to bacon and cured meats i have 8.9 lbs of pork belly dry curing now. My question is are there any tips or tricks to smoking it, also do i cold smoke it or hot smoke it kinda confused on that, another...
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