Hi all, I'm a recent transplant from Connecticut who has just landed in Tennessee. So, I'm supposed to know all about smoking, brining, hunting, guns, women and God. Well, truth be told, I'm still learning myself about them all. I've used Pop's wet brine in the past, and also dry cure bacon. Bacon IS a Food Group. Don't let anyone tell you otherwise. Aside from bacon, I also make my own jerkey. I build a large gas fired dehydrator using an old commercial warmer. I now have 18 trays to work with!
Besides smoking (of which I'm a novice at best), I also do a lot of dehydrating. Bananas, mandarin oranges, sliced apples with cinnamon and pineapples.
I'm looking forward to meeting with other like minded smokers here at Meatforums.com and sharing what small amounts of knowledge that I've gained!