Hey everybody just sayin howdy! I am from Ontario, Canada, I am a farmer, trapper and Houndsman and live a pretty simple life, have been smoking and curing meats since i was a wee lad with my dad, and grandad. I have a large 10x18 stone smokehouse, but dont use it much anymore, i built a simple 3'x3'x8' outhouse looking smokehouse a couple years ago that i use alot more, (less work and closer to the house Lol) I do and have done mostly large cuts such as sides, shoulders and butts, For years I have been dry curing all my pork with saltpetre cure as this is how i was taught. I have since discovered this website, and it's phenominal amount of info, and am very excited about everything ive learned. I have since done a couple curess with pops brine recipe and some dry cures both long and short with cure 1 and cure 2, and am thoroughly pleased with the results. I am putting up some bellies this evening with pops brine and will try to do a photo journal of my journey. |I look forward to learning more with you all.
Thanks
Keith
Thanks
Keith