- May 7, 2015
- 2
- 10
hey everyone, I'm from nh and love bbq and have been hot smoking food for probably about 4 years,I'm new at this forum stuff so I'm not even sure I'm doing this right, I posted a question somewhere on here about curing and smoking pork that has been frozen about a week (is it do-able?) I didn't have time to cure the day I slaughtered and was concerned about the weather getting warmer so had to do it that day, anyway if anyone can help about info thanks