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james river intro

post #1 of 8
Thread Starter 


I live in Virginia, and have retired once so I could open my own business and live my dream.  I have cut meat, barbequed, and smoked meat since 1972,  What I have learned along the way has been by what I could glean from the sources generally available to the home owner.  This forum will be a good place to share our meat related passions.


Be talking to ya!

James River

post #2 of 8

Welcome to the forums!  Glad you've joined us.  This is definitely a great place to 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.  I'll be looking forward to learning from your experience...Just ask any time you need help and you'll get plenty!



post #3 of 8
Hi James! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!
post #4 of 8

Hi and welcome, there's many, many experienced guys here, I'm just starting, have fun.



post #5 of 8

Hello and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  Knowledge shared is a good thing.  Have fun.  Good luck.  Keep Smokin!


post #6 of 8

welcome1.gif to SMF!  We are so glad you joined us! 


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. Just a teeny bit of information for some of the rules here at SMF before you get started, off site links are not allowed.



If you need any help roaming around the forums....give me a shout. I will be happy to help out!



post #7 of 8

Hello James and welcome to SMF! Sounds like you bring a lot of experience to the party!

post #8 of 8
Thread Starter 

I have done some research on sodium erythorbate.  The dosing is 0.875 ounces per 100 pounds of meat or 87.5 ounces per 100 gallons of pickle.


james river

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