My first post here was a bacon recipe that I tried and was asking for feedback. It was requested that I post a new thread and introduce myself.
I'm 60 years old with one wife and two kids. My wife can cook but I love it more than her and so I do most of the cooking. Lucky for me she loves meat :). I live on Cape Cod, MA and I believe in the Gospel and the low and slow brisket. I'm brand new at curing meats and probably middle knowledge at smoking (both hot and cold) in general. So far chocolate ice cream, potato chips, my spice blend, and Gouda are runaway hits in the cold smoker with my first bacon attempt a close runner up. I'm dying to get my hands on some bluefish. I did some lox but my wife prefers her salmon smoke cooked (it's a texture thing) so that's my go to. Since I got my rotisserie grill I think I'll never do turkey or whole chicken another way. Can't wait to do a suckling pig!
Glad to be here and hope to learn a lot!
I'm 60 years old with one wife and two kids. My wife can cook but I love it more than her and so I do most of the cooking. Lucky for me she loves meat :). I live on Cape Cod, MA and I believe in the Gospel and the low and slow brisket. I'm brand new at curing meats and probably middle knowledge at smoking (both hot and cold) in general. So far chocolate ice cream, potato chips, my spice blend, and Gouda are runaway hits in the cold smoker with my first bacon attempt a close runner up. I'm dying to get my hands on some bluefish. I did some lox but my wife prefers her salmon smoke cooked (it's a texture thing) so that's my go to. Since I got my rotisserie grill I think I'll never do turkey or whole chicken another way. Can't wait to do a suckling pig!
Glad to be here and hope to learn a lot!
