New Member Hello

Discussion in 'Roll Call' started by donnovascotia, May 6, 2014.

  1. donnovascotia

    donnovascotia Newbie

    Hi I'm Don from Nova Scotia Canada.

    We recently bought a new Bradley Smoker and are ready to try it out. My sons and myself will be sharing it so it is bound to get some good use.

    I shared a half a pig with one of my sons a while back and one of the things the butcher gave us was green bacon already slices. We'd be interested in knowing the best was to cure/smoke the slices.
     
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    Danny
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Don! This board has people from all over.
     
  4. Welcome to the board! It seems like an amazing place so far :)


    Sent from my iPhone using Tapatalk
     
  5. donnovascotia

    donnovascotia Newbie

    Thanks for the Hellos

    Looks very interestiing
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !
     
  7. Hello Don, welcome to the forum, Quite a few people on here cure and smoke bacon, I'm sure someone can steer you in the right direction.

    Gary S
     

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