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all about the meat

post #1 of 4
Thread Starter 
Hi all, My name is chuck and im from Mark Il.. A small town of 250 people and its getting crowded. I have learned most of my skills with meats from my grandparents who have been butchering on the farm for decades. I have been involved in every part of butchering from killing to sausage. My mentors have now passed on, but i have the recipe books, which in my opinion is a god sent. I recently bought a cajun injector electric smoker. which i was told for years was tabboo. But you know i really get some great results with it and as with most people time does get precious, so i find not having to babysit it does come in handy. I have recently started making bacon( deer and pork) and am really getting to enjoy it again. We always used the old time salt boxes for bacon and hams, but the dry curing now with nitrites is so much faster and easier, not to mention safer. I am looking for an upright freezer now to make a curing cabinet. with a process i found on the internet to be able to control the temp and humidity by using some simple hardware purchased from the net. i can adjust conditions from freezing to 55 degrees with a turn of a knob. So if anyone has info on making hard and cured salami's i would be interested in talking on that subject.Well keep the smoke rolling and i hope to speak with all of you at one point.
post #2 of 4
Hi Chuck, glad to have you here at SMF. Nice to hear that you have your mentors cook books-I know the value of family recipes. My dad was a butcher and I learned his trade and also learned to cook from him. I have recipes from notes that I took from learning from dad. Now my brothers call me and asked if I remember dad making a certian dish and do I have a recipe for it.

Nothing wrong with using an electric smoker, I use one on occasion. Check out the used appliance stores in your area. Sometimes they'll get a unit in that they just can't get rid of and will be willing to let it go for cheap just to get it out of the way.

Enjoy the Smoke.
post #3 of 4

Welcome, Chuck!  Glad you've joined our little group.  If you browse through the Sausage Forum, you'll likely find plenty of tips and ideas from previous salami threads:




Looking forward to your input here, and just ask when you need anything...someone here will likely have the answer.



post #4 of 4

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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