Hello from the West Coast of Canada

Discussion in 'Roll Call' started by brican, Sep 30, 2011.

  1. It seems that I have already put my size thirteen’s in amongst you nice people without formally introducing myself; my apologies muther never drug me up by the bootstraps but all proper like.  

    Been around the block a few times, -- close to five and a half times before settling on the Western shores of Canada I use a Enviro-Pak for hot smoking and a small 7 x 10 x 8 concrete block unit for cold smoking I am thinking of going to 8 x 12 x 8 using a walk-in cooler this next year

    Learned my trade in England eons ago when we had to pay the boss for the privilege of being taken on did a couple of years working for the government (job related) before spending five and a half years before the mast (so to speak) had my own business for the last twenty five plus years.

    Interest; love making sausage it’s a passion of mine from fresh to dried and cured along with bacon and hams and anything in-between. Not done any BBQ stuff as work tends to keep me busy --- I’m a butcher by trade  [​IMG]

  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG], You'll fit right in here;lots of sausage heads here[​IMG], and another Butcher that you will later have the good fortune of meeting the SOB.[​IMG]

    Until then, have a good time and........
  4. teeznuts

    teeznuts Master of the Pit

    Welcome aboard! I theres a few of us that would love to see your smoker set ups if you have pictures.
  5. smokinal

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

    [​IMG]    Glad to have you with us!
  6. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
  7. tyotrain

    tyotrain Master of the Pit

  8. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  aboard neighbor!!  Glad to have you with us.  Its now that you have stuck those 13's in your mouth, as so many of us truely value the knowledge and expertise of a man with your credentials as a meat cutter.  We have many questions that you will be bombarded with and I hope those 13's support a patient man as you answer, what may seem to you, as run-of-the-mill questions.

    Welcome to the SMF!

  9. africanmeat

    africanmeat Master of the Pit OTBS Member

  10. fpnmf

    fpnmf Smoking Guru OTBS Member

  11. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    What part of the Canadian West Coast?  My wife and I are trying to plan a vacation taking the Ferry up the Inside Passage and spending time in the coastal towns along the way up.  Would love to talk to someone in the area about it.

    Welcome to the forum
  12. billyj571

    billyj571 Smoking Fanatic

  13. sunman76

    sunman76 Master of the Pit

    howdy [​IMG]
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Welcome again Brican, I'll be looking forward to your input.
    Last edited: Oct 4, 2011
  15. Thanks everyone for the warm welcome I will be stepping lightly until I get to know things around this place and possibly drop a few helpful hint along the way

    AlaskanBear meat cutters are wannabee Butchers [​IMG]

    Alblancher Home port is just outside of Vancouver, I really do feel sorry for you having to take a ferry all the way up the inside passage [​IMG] Being on the ships my favorite run was the Med as there was more to see, still need to do the run along the Baltic one of these days.

    Teenuts the following are some photos of what I have been using for a smokehouse


    The hot smoker


    Boneless hams just finishing


    The cold smoker which is way too small


    Cold smoker with European bacon and Sudjuke

    For me this is not work; it is a hobby
  16. billyj571

    billyj571 Smoking Fanatic


    I want one!
  17. Sausage, bacon ??    [​IMG]
  18. billyj571

    billyj571 Smoking Fanatic

    Ok I'm game whats European Bacon ?????
    Last edited: Oct 4, 2011
  19. Bacon from Europe  [​IMG]   

    Sorry could not resist  [​IMG]

    Dry cured bacon made with curing salt and a combination of spices (an old German recipe taught to me by a German friend who is no longer with us)

    Bacon (dry cured) recipes are one of the most simplest things to make.
  20. solaryellow

    solaryellow Limited Mod Group Lead

    Welcome Brican! I am familiar with you from another forum and am glad to see you here as well.

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