makin bacon in Texas.

[suboc]

Just wanted to stop in and say hello.. my name is Mike im a smoker veteran as far as Brisket, ribs, chickens, and pulled pork. Ive just started learning about curing and cold smoking meats. just smoked my first pork belly yesterday and it was pretty salty, in sure ill figure it out. I made a cold smoke generator from some beer cans and pipe, it worked very well. who ever came up with that venturi style smoke generator is a genius.

 

[s2k9k]

Hi Mike! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members and over 900,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast and the “Articles” section is chock full of good useful information and “how-to’s”!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[kathrynn]

 to SMF!  Glad you joined us!   There is a big group of folks here that do the cold smokes.  Sausages...you should see what they do too! Here are a few links!

http://www.smokingmeatforums.com/f/2163/cold-smoking

http://www.smokingmeatforums.com/f/130/sausage

If you need help roaming around the forums...just shout!  Will be glad to help out!

Kat

 

[suboc]

Thanks, I look forward to learning more of what I dont know, and maybe try and teach a little of what I do know.

 

[old sarge]

Welcome from Arizona.