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  1. docfrancois

    Newbie

    Hi everyone I live in South Africa. The Western Cape Province (where Table Mountain is). In a small town in the arrid Karoo district. We have plenty of ostrich and lots of wild life to choose from for smoking purposes. And cheap! (Relatively ...). I use an electrical butchery type smoker...
  2. docfrancois

    SMOKED BELLY BACON

    Does the rind (as we call it locally) affect the taste?  Or perhaps the time it needs to be smoked? Perhaps I should try both ways? Thanks Hank!
  3. docfrancois

    SMOKED BELLY BACON

    Good evening All (from South Africa) My serious "smoking career" is about to begin and I cannot wait for my electric smoking cabinet to be delivered in a couple of days.  I have tried to do the hot smoking thing with good results, but have realised that smoking is more of an art ... it takes...
  4. docfrancois

    MAKING BACON - HOT SMOKING BACON

    I've just looked through the "smokers forum" and saw many posts answering my question in connection with hot smoking bacon.    It seems that it is a matter of taste, but the important issue is the curing of the meat. (I did search this topic and I did an "advanced search" - found nothing.  There...
  5. docfrancois

    MAKING BACON - HOT SMOKING BACON

    Hi I'm new to this thing called smoking food.  I have a WSM and I want to try and make my own bacon.  I cannot find any discussion on this topic .... i.e. HOT smoking pork belly/bacon. Pse don't react by telling me it's not possible.  I don't have any other means to do it! Also ... my WSM did...
  6. docfrancois

    NEWBY

    Good evening Folks I live in South Africa (in a dry part of the country called the Karoo, in a small town called Oudtshoorn).  The wife and I retired here about a year and a half ago.  Small town atmosphere, friendly people, respect for the older generation, lovely areas to visit within 400 Kms...
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