Hi all

Discussion in 'Roll Call' started by sniper7990, Jan 13, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Just a quick word of introduction

    My names is Russ and I'm from the UK

    I have just started out dry curing belly pork to make streaky bacon, as we call it over here (loin is called 'back bacon')

    with my first batch curing as I type

    Ill apologise well in advance as I am likely to pester you all to death with endless questions,

    especially as I plan to have a go at making Prosciutto for next Christmas (so ill have to get cracking!!!!)

    Anyway, times wasting and I have lots of questions

    See you all on the Forms [​IMG]
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Sharing information is why we're here.
     
  3. sniper7990

    sniper7990 Meat Mopper

    thanks BlueWhisper, nice to meet you[​IMG]
     
  4. [​IMG]   Good afternoon and welcome to the forum, from a chilly day here in East Texas. Lots of great people with tons of information on just about  everything.

    No problem with questions, ask all you want to. Quite a few members in the UK

    Gary
     
  5. sniper7990

    sniper7990 Meat Mopper

    Cheers Gary, thanks for the welcome [​IMG]
     
  6. Good looking Avatar, Like the T-shirt too, That's my #2 son's Company logo, Last name starts with S

     
  7. 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.
    David
     
  8. sniper7990

    sniper7990 Meat Mopper

    Cheers Gary, David.

    I have posted in the curing section already [​IMG]

    I have been smoking slow and low for a few years, whole beef chuck, Boston Butts, ribs etc with some real good results

    I have just bought a whole cut of belly pork (one side) to have a go at dry curing, cold smoking bacon. Its been curing for a couple of days.

    I have a cold smoker tray and a bacon slicer arriving in a couple of days so if the cure goes according to plan I should be laughing.

    Ill drag up some pics tomorrow and post [​IMG]
     

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