gavinbbq wrote:Hi I'm curing it with the "My favourite bacon" cure from this website http://www.localfoodheroes.co.uk/?p=cur ... alculators I just input the weight of my pork and then it calculates the amounts of cure needed. Hopefully it turns out ok. Going to try a ham next ready for Xmas.
Gavin
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GingerBen wrote:The ashtray smell seems to be common with using the pro-q right after you've finished smoking something. I find leaving things for a few days or vac packing them and leaving them for a few weeks makes a big difference. Just annoying as you want to crack in to things straight away.
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