Hello from Mccall Idaho!

[rvrfshr]

Just finished slicing up a ten day brined and smoked pork belly, my second ever, and decided I need to learn more about doing bacon and other meats. Can't wait to explore this site. I use a Green Mountain Grill, the Daniel Boone model

 

[noboundaries]

Rvrfshr, welcome to SMF!  Lots of bacon makers around here, so you'll be busy reading for a while.  It is fun to cure pork butts, loins, and country ribs for a variety of bacon. 

Have fun!

Ray

 

[myownidaho]

Welcome from Eagle!