Howdy all,
So since I've just joined this forum, I'll share some of my projects from this summer that I did here. If this winter is going to be mild like last years. I've got two small hams and about 10lbs of bacon curing. I posted in the curing section about those since this is my first time using curing salts (insta cure#1). If any math gurus can check my numbers, I'd appreciate it.
That being said onto the pictures!
1kg boneless "ham"
tub o bacon and ham
streaky bacon
pork shoulder that turned into pulled pork
streaky maple bacon just off the smoker
Texas style beef brisket
cheddar bratwurst, which I then smoked.
So since I've just joined this forum, I'll share some of my projects from this summer that I did here. If this winter is going to be mild like last years. I've got two small hams and about 10lbs of bacon curing. I posted in the curing section about those since this is my first time using curing salts (insta cure#1). If any math gurus can check my numbers, I'd appreciate it.
That being said onto the pictures!
1kg boneless "ham"
tub o bacon and ham
streaky bacon
pork shoulder that turned into pulled pork
streaky maple bacon just off the smoker
Texas style beef brisket
cheddar bratwurst, which I then smoked.