Good Morning everyone...
I am new to SMF and am here to learn more about curing/brining/smoking meat. I have been using a Masterbuilt 30" Electric Smokehouse for about 5 years now and recently added a couple smokers to my arsenal. I now have a Masterbuilt 30" Electric Smokehouse, Landmann 38" Two Drawer GAS Vertical Smoker, Weber Smokey Joe modified Cold Smoker.
I recently started in on making my own Bacon from Pork Belly. First batch was too salty, but worked well on BLT's. I'm going to start my second batch this week and have learned quite a bit by reading some of your threads. Hot Smoking v. Cold Smoking Bacon has me in quite a dilemma....
karabelb
I am new to SMF and am here to learn more about curing/brining/smoking meat. I have been using a Masterbuilt 30" Electric Smokehouse for about 5 years now and recently added a couple smokers to my arsenal. I now have a Masterbuilt 30" Electric Smokehouse, Landmann 38" Two Drawer GAS Vertical Smoker, Weber Smokey Joe modified Cold Smoker.
I recently started in on making my own Bacon from Pork Belly. First batch was too salty, but worked well on BLT's. I'm going to start my second batch this week and have learned quite a bit by reading some of your threads. Hot Smoking v. Cold Smoking Bacon has me in quite a dilemma....
karabelb