Robustini Posted October 15, 2020 Share Posted October 15, 2020 Hi All Im really pleased to have found this forum and I look forward to participating in the future. I have recently received a Bradley 7 tray, with a cold smoker attachment. Ive tried some cheese, We were really happy with the outcome. Whilst I have been dry curing bacon (pork loin) for some time, I have only just tried smoking it. I will be delighted to share my thoughts on the results. Best regards to All Rob Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 16, 2020 Share Posted October 16, 2020 Hi Rob & welcome to the forum...I cure a lot of pork loin also....making your own bacon and then smoking it is out of this world. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 16, 2020 Share Posted October 16, 2020 Welcome Quote Link to comment Share on other sites More sharing options...
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