So after a lot of reading around on here and seeing everyone else's delicious looking results, I am wanting to try my hand at bacon and curing meats . But I am wanting a little bit of info that I have not been able to find yet... I read Jim's guide to making bacon, and that was a great help . But I was wondering if you guys could give me some more info on meat curing, maybe some links to read or personal tips and suggestions that will help me out. I am very new to this, and want to try it soon (I am thinking bacon xmas presents hehe). Also, I am a bit confused about the cold smoking thing... I understand the concept of it, just need a little direction in how to set up my ECB for it. TIA for any/all help you guys can offer on this subject . I am looking forward to it.