Newbie here

Discussion in 'Roll Call' started by mooseantlers, Oct 18, 2016.

  1. mooseantlers

    mooseantlers Newbie

    Howdy from Lanark County Ontario. I'm new to this forum and to smoking as well. I've been looking around for tips and tricks for making bacon because I tried my hand at raising pigs this summer. Thought I had it all planned out then I get the meat back from the abattoir with the whole belly turned into sliced side pork. Now I'm scrambling for info. Can I still cure it to make bacon? Maybe jerky? Anyone have any ideas for me?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum!

    Glad to have you with us!

    If you post your question in the bacon section, I think you will get more responses.

  3. Hello MooseAntlers. Welcome. I am also quite new to this forum. I am not sure what sliced side pork is. But I think I'd be upset if I were expecting whole belly to cure and smoke. There is a wealth of experience in the forum. I'm betting several folks will have some suggestions for you.

    Sent from my iPad using Tapatalk

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