• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Hello from Central Jersey!


Joined Dec 17, 2013
Good morning everyone. My name is Dan and I've made the jump from lurker to member. I've been making BBQ and other smoked meat products going on close to a year. I have a OK Joes Longhorn smoker. My Dad and I are talking about converting it a double pass system this spring. The rest of my equipment is a Cabelas Pro Series Grinder/Stuffer and a Chefs Choice 610 slicer. I'm a hunter, fisherman, and gardener so I always have a variety of meats to experiment with, not to mention my own hot peppers.

I joined because I always find myself coming to this forum when I need a question answered or a technique explained, etc...

I think my next project is going to be some belly bacon brined in Pops Brine, or maybe another batch of Canadian bacon.

Here's a couple pics from yesterdays session:

15 pounds of pork loin. Cured it with a simple dry cure of Morton's Tender Quick and brown sugar. I let it cure for 7 days, rinsed a couple times, then let it form a pellicule for 6 days. And you can see the fresh homemade Kielbasa in the background ready to go smoke.

And the Kielbasa done. I used a natural casing and the spice mix came from Butcher-Packer. All the cooking was done with Cherry and Pecan at around 250*, which was surprisingly easy to maintain even being 24* outside yesterday.
Last edited:


Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Hello Dan and welcome aboard!  That's some great looking qview!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.



Smoking Guru
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Joined Jul 7, 2005
Dan, Glad to have you on board as a member! Your Que skills are outstanding. Looking forward to seeing you in the forums.

Enjoy the Smoke!

chef jimmyj

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Joined May 12, 2011
Welcome to the SMF Family...I grew up in Piscataway. Where you at? Please add your location to your profile, it will help us help you later on...JJ 

gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.