Newbie from Alabama

[Steve in AL]

Hello all, have been reading the forum posts here for a few weeks, and decided today to take the plunge:
- I just started up my first "test run" bacon, using a dry cure EQ method. I used the diggingdogfarm calculator and the salt/sugar presets already shown there, for a recipe starting place. I figure that it may cure out a bit too salty for my taste, but I'll do a test fry of a small piece to check the taste before I throw it to the smoke. If too salty, I'll soak it for a while before smoking (hot smoke using the Masterbuilt propane vertical smoker I already have on-hand) - looking forward to the taste test in about a week, and recipe adjustments as appropriate to improve the flavor.
Any recipe comments / suggestions would be most appreciated!
Thx -

 

[bauchjw]

Welcome from Virginia Steve! There is a lot of guys here you can learn from and make some amazing food! Looking forward to seeing how bacon comes out!

 

[DougE]

Welcome from Kentucky!

 

[6GRILLZNTN]

Welcome from Middle TN! Ket us know how the bacon turned out.

Dave

 

[gmc2003]

Welcome aboard.

Chris

 

[tbern]

welcome to the forum from Minnesota, enjoy your time here!

 

[JLeonard]

Welcome from Mississippi! I also use a MB vertical gas smoker. Look forward to your post and pics (we are visually inclined here).

Jim

 

[SmokinAl]

Welcome to SMF!
Happy you decided to join us!
Al

 

[uncle eddie]

Howdy from central Missouri and welcome to SMF!

Post some pics of your bacon...

 

[Bigtank]

Welcome from Iowa

 

[Brokenhandle]

Another welcome from Iowa! As long as you get the right amount of cure and time in cure the rest is more personal choice as far as dialing it in to what you like best.

Ryan

 

[SherryT]

I know I'm a little late, but welcome (I never think to check Roll Call!). I'm also in AL and use a MB vertical propane (now that I've "mostly" figured the thing out, anyway!).

Lots of great folks here with a wealth of knowledge...jump in and make some noise!

 

[jdmabrey1]

Hello all, have been reading the forum posts here for a few weeks, and decided today to take the plunge:
- I just started up my first "test run" bacon, using a dry cure EQ method. I used the diggingdogfarm calculator and the salt/sugar presets already shown there, for a recipe starting place. I figure that it may cure out a bit too salty for my taste, but I'll do a test fry of a small piece to check the taste before I throw it to the smoke. If too salty, I'll soak it for a while before smoking (hot smoke using the Masterbuilt propane vertical smoker I already have on-hand) - looking forward to the taste test in about a week, and recipe adjustments as appropriate to improve the flavor.
Any recipe comments / suggestions would be most appreciated!
Thx -

Hey Steve, welcome to the forum! im in alabama as well happy smoking man!