New member say hello

templeltonspeck

Newbie

Original poster

Mar 22, 2013

7

10

• Mar 22, 2013

• #1

Hello Everybody,

i'm from Belgium and great enthousiast of america's culture.

34 years dry aged old

, one wife and 5 year old boy

I just discovered this great site, the temple of smoked meat and other delicatesses

I'm interrest to your meat processing, is completly different from us

My complementary job is duck feeder and meat transformer( pig charcutery and other animals species lol)

I'm enjoyed  to join you

Sorry fo my basic english

Thank you all for the welcoming

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Mar 22, 2013

• #2

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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

 

smoke happens

Smoking Fanatic

Nov 20, 2012

520

37

Arlington, WA

• Mar 22, 2013

• #3

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 22, 2013

• #4

 to SMF!  We are so glad you joined us!   

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Mar 22, 2013

• #5

Welcome aboard, TempleltonSpeck!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who enjoy helping one another.  Just ask when you need help and you'll get plenty.

 

comosmoker

Smoke Blower

Mar 12, 2013

114

11

Columbia, MO

• Mar 22, 2013

• #6

Welcome, TempleltonSpeck!  There is so much information here it will make your head spin!!  Good luck and happy grilling!!

 

nutz4bbq

Newbie

Feb 5, 2013

17

10

Tallahassee, Florida

• Mar 22, 2013

• #7

... Hope all is well for ya across the pond!!

 

Last edited: Mar 22, 2013

bbqbrett

Master of the Pit

Jan 17, 2013

1,656

593

About 10 miles from the blue turf!

• Mar 22, 2013

• #8

Welcome.  You found a great site here.  Lots of great information and great people to chat with!

 

disturbed1

Smoking Fanatic

Jul 14, 2012

332

15

TN.

• Mar 23, 2013

• #9

to the forum
 

 

911tacoma

Fire Starter

Mar 20, 2013

31

11

• Mar 23, 2013

• #10

 

templeltonspeck

Newbie

Original poster

Thread starter

Mar 22, 2013

7

10

• Mar 25, 2013

• #11

I complete my presentation by some passion, bowhunting, american trucking ( chevy avalanche z71 2002 owner), giant vegetable gardening, camping etc..

Sins 10 year i make smoked meat, working with a coldsmoker, in Eu is 90% cold smoking, the cold system, dry and dessicate the meat

Basicly if i creat an account on this site, is to talk with you about salted brine (saumure in french), i'm very surprized by your method to calculate the ammount of nitrite salt, nitrate salt.

To be short: sodium nitrite salt in brine permet a directly usage , potassium nitrate( salpeter) can't be utilised up to 10% for total amount of salt in the brine for safe human care( is the law).

In fact, a brine composed by the potassium nitrate do wait 3-4 days before utilisation, the time to transforms nitrate to nitrite, actually this method is a vintage process

We add 15-20% sugar on the total ammount salt, he favorize the salt penetration and create a good bacterious environnement.

Etc..

I don't have read all the post about brine, perhaps you know the method to calculate the weight of salt to added in water to obtain a perfect brine?

I can tell you about foods porks, blood sausage, cured ham ( wildgame to), dry sausage, paté.....

And me i'm interessed by the pastrami, brisket, country ham and the hot smoking world

I just will share with you our knowledge, i does not say that our method is better

,

Thx

 

templeltonspeck

Newbie

Original poster

Thread starter

Mar 22, 2013

7

10

• Mar 28, 2013

• #12

Hi All,anyone is interst to discuss about brine method?you will not try new thing?have a good day

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Mar 28, 2013

• #13

Welcome to SMF TS and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………

The Qveiw

Happy smoking

Joe