New Member

[cider gipsy]

Hi,

I am from Hampshire, England and have just starting curing my very first piece of pork belly this afternoon. I am using Salt, Salt Petre and Soft Brown Molasses Sugar. I have a simple cold smoker cabinet that I bought off eBay along with some pear wood shavings.

I am excited and also nervous at the same time. Mainly worried that something will go wrong in it's journey from Pork Belly to Smoked Bacon - if it all goes okay I have promised the butcher a few slices!

Will try to keep you posted.

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 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!

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!

 

[oldschoolbbq]

Welcome to the Forum. Hope your Bacon is good and you get some to the Butcher... a good person to know...

Please go to your profile and add your location and send us some Q-view of your equipment and of the things you smoke.

Have fun and...

 

[scarbelly]

Hello 

to SMF - glad you joined in the fun 

Here are some posts on bacon for you 

http://www.smokingmeatforums.com/search.php?search=Bacon

 

[cider gipsy]

Thanks for the welcomes. I will take pictures of Smoker once it arrives and I hope the butcher gets some bacon because I said I'd only give him some if it was any good!

 

[smokinhusker]

Hello and welcome to SMF! Hoping the bacon comes out well and you do get to give some to the butcher. Good thing to keep the butcher happy!

 

[rtbbq2]

Homemade bacon rocks.....welcome to the group......

 

[diggingdogfarm]

Welcome to SMF Cider Gipsy!




~Martin