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Newbie smoker/butcher from the UK

post #1 of 2
Thread Starter 

Hi all, I have posted a few times before this introductory post.  I'm Liz, a trainee butcher in England.  I'm learning on a farm, so I get to play with whole carcasses and lovely fresh meat.  Favourite meat is lamb, and my profile pic is the three babies I reared for the table earlier this year; the very reason I decided to learn butchery.

 

I joined here because I've been tasked with all the smoking, despite only having started butchery in June/July and never having done any type of smoking before.  I now have to cold smoke all the bacon and gammons for Christmas orders, so the pressure is slightly on.

 

We have a Beeliona FII 70 hot/cold smoker, but not the equipment to use it as a cold smoker, yet I have to do cold smoking in it.  Hopefully tomorrow I will be able to convince the bosses that we need a cold smoke generator, or at the very least a little blowtorch that I can use to get the dust smoking.  The guy that did it before was hot smoking when it should have been cold, then he did a runner so now it's fallen to me to try and do it properly!

 

Over the next few weeks I'll probably be in here a lot looking for tips and advice.  It's already been a useful resource.

post #2 of 2

Hi Liz! welcome1.gifto SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

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