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  1. gbduke

    new to bacon curing

    ok guys heres my question,i just got my hands on four 5lb bellys how much kosher salt and insta cure #1 do you think i need per pound for a dry rub.i am thinking about a quarter tsp of insta cure per pound of belly and about 3tbsp of kosher salt per 5 lb plus my other spices.do you think im in...
  2. gbduke

    curing salt

    i have a question for all the smoked sausage makers out there.does anyone else add salt other than curing salt"when they smoke there sausage?i do not add extra salt when i do mine,but some of my friends do.i use the required amount according to the directions on the insta cure label.most of my...
  3. gbduke

    pic post

    how do i go about posting pics on this site,i hit the paper clipto attach a pic and it tells me i dont have permission to post.any help appreciated.thanks ......duke
  4. gbduke

    another newbee

    hi everyone! my name is hank and i live in south louisiana near new orleans,ive been cooking and smoking with my family most of my adult life.hunting and fishing is the fuel that drives me and cooking is close behind.i just stumbled across this site and thought it would be cool to see what...
  5. gbduke

    new smoker build need advice

    hey guys,im new to this so bare with me.im going to build a new smoke house soon and want to run it by the folks on this site to see what yall think.the house will be 4x4x8 wood construction with a concrete floor" the outside im leaning toward cedar or cypress"with a metal roof with a 1.5 inch...
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