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Hey ya'll, my name is Chris and I am a little past the just learning phase, but not by much. Since I live in a condo I don't have room for a full blown smoker and I am working on building a DIY cold smoker with a metal garbage can as the smoke chamber and it will be connected to my Weber 22 1/2...
I will be curing for sure (has to become bacon somehow ), but I am trying to shy away from nitrates if possible. I know it opens up a can of worms, and I am aware of the dangers. More likely than not I will play the safe route and use em, but I just wanted to see if anyone else tried not using...
Hey ya'll. This is my first post, but I have read many of ya'lls. I was wondering if anyone has ever made jowl bacon before. I have a jowl sitting in my freezer and wanted to know if anyone had any recipes. Also I am interested in not using and pink salt/nitrates. I know that they are used...