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Winemaker that works at a meat processor... Fresh quality meats & a creative mind

post #1 of 5
Thread Starter 
Hello all, I've been making wine at home over a dozen years, and making my own summer sausage n deer sausages as I grew up on a farm. Yes, I put homemade wine in my deer sausage. :-) I actually own the largest winemaking forum WinePress.

I am in wholesale sales at my friends' meat processing plant. We slaughter pork twice a week and beef once a week, we also bring in box meats. Needless to say, I have access to truly fresh quality meats. I use to work in back, making sausages, hams, bacon and more. We just built a new $6 million 22,000 sq ft processing plant after a devastating fire early 2011. Wenneman

I've always enjoyed grilling, but really got into smoking ribs and pork steaks in the past two years. I just bought a Smoking Brothers pellet smoker in May. It's Made In The USA, and that's important to me, as I also own KeepItUSAMade discussion forum. I'm learning my pellet smoker and am open to all suggestions.

I often make baby back ribs with bacon on them. I'll post my method soon. I often watch BBQ Pitmasters and we sell a bit to competing teams. I actually sold a New York shoulder that was used on good morning America last week by Mike & Amy Mills.

Anyway, I look forward to learning more. Thanks in advance, Joel
post #2 of 5
Welcome to the forums, Joel! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Red
post #3 of 5

welcome1.gifto SMF!  We are so glad you joined us!

 

Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Off site links are not allowed here at SMF.  http://www.smokingmeatforums.com/a/terms-of-service

 

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

 

Kat

post #4 of 5

Hi Joel and welcome

post #5 of 5

mmm...a meat processor!  Ever tried dry aging? :D

...waiting on my first pellet smoker myself...

...welcome to the forums!!

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