Discussion in 'Roll Call' started by agnuss03, Oct 26, 2014.

  1. agnuss03

    agnuss03 Newbie

    My name is aaron. I live in kansas and have wanted to get into smoking food. I recently purchased the masterforge vertical propane smoker and have smoked ribs and tried a small brisket so far. I enjoy cooking so it's a no brainer I want to get into smoking meats and all types of food.

    Thanks in advance for all your tips and advice throughout.
  2. [​IMG]   Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything 

  3. agnuss03

    agnuss03 Newbie

    had a couple questions. I'm trying to smoke bacon for the first time. The pork belly that I bought, seems very thin. Will that thicken as it cures?

    Second I had a hard time finding the pink cure salt, and read where the cure out of jerky kits works just fine. Could someone let me know whether that's right or wrong?

    Thanks in advance
  4. No it won't thicken. If you are having trouble finding a belly try an Asian food market or order one from a butcher shop.

    More than likely the cure in the jerky kit is cure #1 That is what a lot of people use for bacon. Some use Tender Quick.

    You can probably buy some cure #1 from a butcher shop. If not order it. That will be a lot cheaper than buying a jerky kit just for the cure. After your first batch you are going to be hooked.

    Happy smoken.

  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  6. agnuss03

    agnuss03 Newbie

    Yes, we have a meat market where I live, and I found pork belly, but it was already trimmed with skin removed.  I'm going to try it my first time as is and see how it turns out, but I think next time I will try and order a pork belly and do the trimming myself.  I look at other pictures of pork belly and it seems to be at least and inch and half thick to two inches, where the pork belly I received barely is 1 inch at the thickest part.

    Thanks again.
  7. paulh1966

    paulh1966 Smoke Blower

    Good luck, not my cup of tea :)

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