mark70 Posted December 18, 2017 Share Posted December 18, 2017 Guys first journeys into curing have gone well. Smoked Salmon all gone and my first try at smoked bacon also successful. Second loin currently curing and will be ready for Christmas morning A salmon will be cured mid week for Christmas dinner starter my only disappointment was smoked cheese which dried out and cracked. Wade suggested I smoked it too long so I will try again with a shorter smoke So ready for my next try ham. I want to use a loin so do I just cure as I would bacon and hot smoke until cooked? Is it really that simple? Thanks Mark 1 Quote Link to comment Share on other sites More sharing options...
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