Thank you for the recommendations. Both books on order. Waiting is the hardest part!!!!

Wow, Thank You for the link. There is a lot of information and I will have to read through it carefully! Other places I looked were not as comprehensive!!! I was also looking at the books listed on the bottom of the link and I think I will order the "Home Production..." one. It looks like it will al...

Hi Albertead. Thank you for your response. It is one thing reading about something on a website, but hearing from folks who actually do it is really helpful. So you do a total of 24 hours. Sounds like the curing process changes the meat to be able to handle the long time periods at ambient (or warme...

Good Evening Smokers. First post with a question and thank you in advance for your help!! I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food borne...