Hello out there!

Discussion in 'Roll Call' started by jnyswlhngmeat, Jun 8, 2016.

  1. jnyswlhngmeat

    jnyswlhngmeat Newbie

    Hello and good day, 

    Johnny here. Just found this amazing community. I am a butcher and chef. Charcuterie is my passion and true love.For a few years I ran my own Charcuterie business. I try to focus on dry curing, pates and large emulsified sausages. Smoking is a new challenge for me. Most of my experience with smoke has been purely for flavor, never for fully cooked/ finished product. Now I am working with a market where we make and sell ALOT of smoked products. Snack sticks, jerky, ribs, butts, dog bones, bacon, sausage, chickens and slew of other items I cant rightly recall at the moment. We use a giant commercial smoker, Ultrasource Grand Prize lll. Its a monster and for the most part goes against everything I thought i knew about smoking. Though it is super efficient, it just feels unnatural using a touch screen pad to operate a smokehouse! Anyway, I am glad to be here and hope I can help someone along the way, as i know you all will definitely be helping me. 

    Thanks, 

     Johnny

    _- Forgot to mention: I currently reside in Georgia, moved here from Charlotte. 
     
    Last edited: Jun 8, 2016
  2. smokinal

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

    [​IMG]  to the forum, Johnny!

    Sounds like you have a lot to share with us!

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

    Gary
     

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