Hi From Maryland!

Discussion in 'Roll Call' started by bigfoot21075, Nov 28, 2011.

  1. bigfoot21075

    bigfoot21075 Fire Starter

    HI Everyone!

    GREAT community you folks have here, there is a LOT of GREAT info! I have been smoking meats for a long time, but have always limited it to hot smoke/BBQ for yummy things like Ribs, Brisket, Butt, Chicken and so on. I just recently landed into the world of cured and smoked.

    I have a Large Big Green Egg, a Superior SS2 smoker, a Weber OTS and a Weber Natural Gas to use.

    My first attempt at bacon was on 1/2 a belly I bought at the butcher. I used a sea salt/sugar and spices recipe with some molasses, cured for 7 days, dried and cold smoked (around 65 ish degrees) for four hours.

    My latest attempt was using the Hi Mountain BBB maple cure on the other half of that belly. Lots of pics to come for that set up.

    The first round tasted pretty good, but I did not know to remove the skin so it made it harder to eat. Have not tried attempt #2 yet as it was late last night when I pulled it from the smoke.

    I am really looking forward to more bacon and sausage!
    Last edited: Nov 28, 2011
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine..

    I have yet to try bacon or sausage but they are on my list glad to have you aboard.
  3. big twig

    big twig Smoking Fanatic

    Welcome Bigfoot! There are a lot of great people here with tons of knowledge to share. Sounds like you have some good stuff to share also. Look forward to your Q-View!
  4. Welcome to SMF Bigfoot. Glad to have ya aboard.

    Happy Smokin'

  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF - sounds like you are an old hand at smoking. Looking forward to seeing your qview
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome aboard Bigfoot!

    Glad to have you with us!
  7. 2salty

    2salty Fire Starter

    Welcome.  Send crab cakes![​IMG]
  8. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
  9. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!


          Make bacon the easy way!!



  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Looking forward to your contributions...JJ
  11. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Welcome to SMF. looking forward to your input
  12. raymo76

    raymo76 Smoking Fanatic

    Welcome bigfoot can't wait to see some of your pictures and to read about your bacon and sausage batches!

  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, great place, great people
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Bigfoot, glad you joined in the fun [​IMG]
  15. Welcome dude!  Im just around the corner from you in Ellicott City on the Elkridge side. We back to Rockburn Park!    You found an awesome site!  Happy smoking......
  16. bigfoot21075

    bigfoot21075 Fire Starter

    We Hi Neighbor! I am right off of Mayfield - Just follow the cloud of smoke!
  17. sqwib

    sqwib Smoking Guru OTBS Member

  18. roller

    roller Smoking Guru SMF Premier Member

    Welcome glad you joined us here at SMF !
  19. africanmeat

    africanmeat Master of the Pit OTBS Member


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