Eddie

Hi, I have just started curing another couple of batches of bacon, some belly and some loin. I have a ProQ smoker and the cardboard cabinet, as it's quite warm at the moment is it the case I smoke it overnight? I'd worry daytime temperatures are too high to do it safely at the moment. Also where is the best place to get wood dust for smoking? Many thanks 😊

Welcome

Welcome!

So I'm clear, approx 4 weeks with slicing rashers off as needed, otherwise freeze the defrost and use within a week. In terms of storage before slicing and freezing should it be wrapped, in a container or open in the fridge? Bacon tastes amazing, so much better than supermarket stuff, I don't usually like green bacon but I like this stuff.

My first go at dry cured pork belly has air dried for 24hrs and had a couple of slices off the end for taste testing. Should I now slice up the lot, portion and freeze? Its currently unwrapped in the fridge.

Pork belly being picked up tomorrow and giving the River Cottage salt and sugar only curing a go. Although I'm a little nervous about avoiding nasty bacteria as I can see most cure using nitrates. Amy recommended meat hooks?

Hi All, My name is Ed and I'm a complete beginner to home curing and smoking. My day job is as a tax advisor, so to counteract the monotony of tax I've taken up a lot of hobbies ranging from carpentry to homemade pizza. I've purchased a copy of River Cottage smoking and curing and purchased a massive sack of salt, still on the search for hooks etc. Once I have the basics nailed I'm looking at a cold smoker, possibly a ProQ one and building a wooden smoke shack. I'm also looking further down the line at making salami and hams. I'm excited to get started and I'm sure it will be a great learning experience.