Justin

I think you picked wrong ones. They are packeted not loose?

Nice too. Thx

Exactly. That's good enough.

Always draw first mate makes it easier.

Ok. Let me know when you have drawn a design up and then you will know what you need to get. I have a jigsaw and power drill here that I can bring.

Welcome. Lookng forward to your contributions. I know we can all help you on your journey too. Hope you make new friends here like I have in the last 6 months and still continue to do so

Beech dust ready to go tonight in WSM.

Or at yours

Come here and we can make it together mate.

Only one way to learn

Good work mate

10 days, soaked so less salty, patted dry and now in fridge on slanted grill over roasting tin since 1 yesterday Cold smoking 12 hours tonight in the rain and wind.

Ceramic bulb and digital thermostat that has probe. Elitech is cheap. Inkbird etc..

Thanks mate, Had to stop Lindsey from scoffing it down. dog got the scrappy trimmings, he is still licking his lips

Sliced. Real Smokey salmon nice. Not like the maple smoked first attempt which I like too. Oily, lovely to slice. Success. I have another side in freezer to do too. Probs in January.

Lol. Let's see. I will persevere

Oh i did not realise what basted meant, my wife neither, figured it mean fat cap added and no basting required if you roast it.. I do now, thx. Oh well it is in now in vac like bacon based on the ratios i made, too late for that now. It only cost a fiver so if it goes wrong so be it. I like to learn from mistakes as it is hard to know what good is if bad not understood. This is why i bought cheap. I agree it is not the best cut but supermarket preserved for shelf life pork. Cock it up maybe this time, Butchers next time. Once Christmas is over I will get another one and put it on. I might have to rinse it a lot after the fridge vac stage 1 in your list (wet cure) like i do with salmon and bacon Looks like stronger flavour too. as I added 10g smoked paprika powder and 10g blitzed szechaun red pepper Wet cure is in bag extracting water, dry cure is after that hanging etc... close to 12 degrees, ok thanks mate in which case it will be fine, i will just move it to the coldest room when it get to dry stage. We see see how it goes, I am following your four stage list as you have shown in the thread mate, learning curve and then 2nd time I will be more confident. I

@Wade

Sure is quite this week on here, I am going for it. Going to rig up a cardboard box with double baffle indoors with bulb heater to try and get something like constant temp when I hang it, double the baffle because the one nearest the bulb will heat up leading to too slow a variable in thermostat and the second one will even that out I think. Trouble I have is the thermostat demands a 4 degrees difference between heat and cool so need to anticipate that to peak at 19 20 degs c meat weigh 1000g, now vacced and will leave for 1st step wet cure 1 week per inch thickness, 3 inches thick equals 3 weeks, boxing day. then it is stage 2 dry cure fridge stage for 2 weeks.

Where are all the other southeast group people?

Looking ahead no where in my house is it constant 19 degs c I suppose could use the ceramic bulb in a cardboard box and hang it in in there, easy to rig up. i can put a baffle between the bulb the meat? Good idea?. Target is to get to 660g from 1kg.

I have just spotted in Lidl 1kg loin pork for £5. Probably pumped with water but whatever. I figure cheap cut cure it. Got to start somewhere As this is my learning curve, not sure what flavours to add to cure # 2 ( Wade's prague powder for bacon kit). Not sure whether to do dry cure or dissolve and do injection method. Dry cure I think. Blitz the salt and sugar to a powder mix with cure and coat and put in vac and wrap. Will add 1% smoked paprika power and 1% pepper to so that is 10g of each per kilo? Therefore step one 2.4G cure #2, 22.6g salt 12.5g sugar. 10g smoked paprika , 10g ground pepper. Leave it for 1 week per inch thickness turning every day. @Wade. You agree with this ?

So far I have done one for myself and Wade, anyone else want a name badge? I will be doing ones for the summer smoke fest and the Anglia and Southeast tailgate too . Do we want same for Midlands and Northern ones too?

Yep . Or unsmoked, personal tastes