Butcherin' and Cold Smokin'

Discussion in 'Roll Call' started by dr3m4n, Feb 3, 2016.

  1. dr3m4n

    dr3m4n Newbie

    I live in southern Mississippi I butcher, cure and smoke my own meat. I also raise and sell pigs. I have a homemade smokehouse that I built for cold smoking hams and bacon. I'm a big fan of hickory, maple and apple wood for smoking.I am just starting out butchering for other people. I have a lot of people who always ask to buy my ham and bacon. I do not sell it but I am starting to cure and smoke for others. I have a 8x4 walk in cooler with a 8x5 processing room. I am still in need of equipment, which is what brought me to SMF. I really like the reviews done here. I will also review things as well.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Sounds like you have a lot of knowledge to offer.

  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group!  Happy to have you here.

  4. [​IMG]   Good evening and welcome to the forum, from a sunny and cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  5. ak1

    ak1 Master of the Pit OTBS Member

    Welcome aboard!

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