Howdy all, So since I've just joined this forum, I'll share some of my projects from this summer that I did here. If this winter is going to be mild like last years. I've got two small hams and about 10lbs of bacon curing. I posted in the curing section about those since this is my first time using curing salts (insta cure#1). If any math gurus can check my numbers, I'd appreciate it. That being said onto the pictures! 1kg boneless "ham" tub o bacon and ham streaky bacon pork shoulder that turned into pulled pork streaky maple bacon just off the smoker Texas style beef brisket cheddar bratwurst, which I then smoked.