Hey Everyone!

[gapsmoker]

Pleasure to be a part of the forum! I'm Jamie and i'm from southeastern Pennsylvania. I'm a chef by trade but please understand that i am a forever student. Smoking and curing are two areas that i'm not well versed so i'm trying to learn as much as possible. I've currently got a pork belly curing in the fridge on day 3 and i'm looking for some hints, techniques, etc on getting a nice finished product. 

Thanks, 

Jamie

 

[noboundaries]

Jamie, welcome to SMF!  If there's one thing you'll quickly understand around here, we're all students of taste sensations and cooking/smoking processes.  Enjoy the journey of learning and we'll see you around the Forum!

Have fun!

Ray 

 

[SmokinAl]

Welcome aboard!

Just use the search & you will find all kinds of bacon recipes.

Personally I like to dry cure, then cold smoke my bacon.

Al

 

[submariner]

Welcome and there are some great threads here about making bacon!!!  Jump in!!!