New to this forum

[NAB]

I have been smoking on stick smokers for 35 years. Started using pellet smokers around 2 and 1/2 years ago. I was searching for a curing salt chart, salt to pounds of meat and this site came up with a chart. I printed out the chart. I have 10 lbs. of pork belly that I started curing this morning. It is the first time I have done this. As a young kid I seen It done a number of time. Back then most people used Morton sugar cure. I found out that it is no longer in production. So with a little research I came up with my own. If I had known about this site I'm sure it would have been much easer to find what I needed to know. So anyway I'm just rambling on. I'm sure I can learn a lot on here and maybe help a few others.

 

[normanaj]

Hello from RI.

 

[sandyut]

Welcome to SMF from Colorado!

 

[JIMSMOKES]

Welcome from upstate SC.

 

[bigfurmn]

Welcome from Minnesota. If you have questions, these fine folks have answers. Just remember, we love pictures of the cooks and new ideas/recipes!

 

[philpom]

Welcome from North Texas. Lots of pictures are great, hope your bacon turns out!

 

[SmokingUPnorth]

Welcome to the party!

 

[DRKsmoking]

Welcome from Nova Scotia

Enjoy this place as there are a lot of kind and helpful folks here.
Questions, just ask and someone will be by to help or at least point you in the right direction.
Also have some fun along the way.

David

 

[Ishi]

Welcome aboard!