@Andy_Mann sorry for the delayed reply mate. It can be done both ways, the prague powder is really the key. The cure itself does largely take care of it, but you use a different one depending on cold or hot smoking. Rather than me prattling on here, one of the best resoruces I have found for the science of curing and smoking meats is Amazing Ribs, specifically these two posts:
@MoonshineBen mate, last night was a late one for me, I was a veritable BBQ Packman feasting on information from that site.
Thanks for the links, I've now got my go to BBQ & Smoking reference library.
I tip my hat to Meathead & the site developers too, so much info on a vast array of subjects, yet finding stuff is a breeze. Take note Bunnings.
The hardware in the US is something else, so just as well I don't live there. The ultimate frustration for me, would have to be that the Karubecue C-60's available, yet I still wouldn't be allowed to dabble in the delights of smoking foods.
Glad you found it useful @Andy_Mann. One thing I have found since starting BBQ is that the community, and particularly here in Australia, is just one big happy family of people just wanting to cook amazing food and teach and learn from each other.
You're right on the equipment. When I finally have some space, I'll be getting myself a Radar Hill smoker - that's the goal!
Good stuff @MoonshineBen. We want to promote the same culture of sharing knowledge and experiences here in the Workshop community. It's great to have you on board posting your tips and advice. Thanks again for joining us and sharing.
I hear you'll be makin' bacon on the weekend @MoonshineBen. Looking forward to seeing some photos.
Thanks for the heads-up. I have some hickory smoked bacon in the fridge, and you've given me a great excuse to make a late snack. There's nothing quite like a bacon and chedder cheese sandwich