New guy

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Jan 22, 2014
North Mississippi
Just getting into this. Have learned a lot from you're blog-thanks to those taking the time to share their experience. I live in north Mississippi, in the country on a farm. Am a lawyer by trade. Love to cook, and have an outdoor kitchen with two large Green Eggs and a Napoleon 5-burner gas grill. Just built a cold smoke house (pictures) and am curing my first pork bellies, skin on, using Morton Sugar Cure.

I have a decent vegetable garden, just built a chicken coop and have 14 laying hens and a rooster. We hunt and harvest deer, turkey, ducks and rabbit, and have a skinning shed with a walk-in cooler. We process our own meat and I plan to experiment with sausage recipes when the seasons close in February.

Married with 3 grown children. Thanks again for sharing your experience. I'm pretty sure I'll be sharing my mistakes initially, but look forward to this.

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]
Thanks, Gary! I have been visiting this forum for a while and love how generous folks are with their knowledge and experience.  I've been to Tyler before once-took a doctor's deposition there-can't remember his name, but loved the town. Have a good friend from college who lives there.

Thanks again for the welcome! See you around the site!
Hello Southernman58, and welcome to the fun!  You've found a great place to share ideas on all things smoked.  There are plenty of friendly folks here who really know their stuff and genuinely enjoy helping each other.  Looking forward to your input here, and just ask when you need anything...someone will surely have the answer.

Much thanks, Red! I look forward to it. I'm going to have to get over my natural fear of posting stupid you say, the participants on this forum are patient and informative! Look forward to learning!! Thanks again for the welcome!
Thanks GONE4NC and Tonybel. I appreciate the welcome. I'm going to pull out two bellies that I put in cure (Morton's Sugar Cure-used 1 tablespoon per pound)  last Saturday THIS Saturday and plan to finish and smoke them. They had skin on, so I'll take that off before adding spices. I'll cut them into 2 pound pieces and will try different seasonings on each before putting in the smoke house. I'm a little confused on smoke time. I've read everything from 8 to 48 hours. I like smokey bacon, as does the wife. Don't want it too smoky, though.  I'm thinking that I'll pull one off after 12 hours, one after 24, etc., and see how it goes! I'll post pics.

Again, thanks for the welcome! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads