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New to them group

post #1 of 7
Thread Starter 
I am new to the group. I smoke with a Master Built Electric 30, also cook smoke on a charcoal and wood grill, gas grill and have two turkey fryers Master Built Electric and Propayne.
I grew up smoking and curing meat with my Grandfather in an old style smoke house that could hang 2-3 hundred pounds of sausage and had wood boxes used for salting meat. But not much smoking going on since he passed in 81. Back then we would to kill 6-8 hogs at a time and spend two days preparing meat and getting ready for smoking. Being in the central La we smoked for flavor and did not cure because of the drastic changes in the temperature. When he was younger he told me meat was left in salt to keep he bugs out or they canned it in jars. I can remember my grandmother having 5 large canners going at one time canning meat,beans , peas and corn etc. i still can any and all in the canners. I am thankful that I was able to learn a little about the way they did it back then. We did smoke and cure a few hams and sausage to what I call dry cure but we used an old refridgerator that kept them about 40 - 50 degrees. I am new here on the MES 30 so any suggestions appreciated . Also any old threads that might explain how some one else smokes cures with the MES please point me that way so I am not repeating a subject.
post #2 of 7

texas.gif  Good afternoon and welcome to the forum, from a cooling down East Texas. Lots of great people with tons of information on just about                  everything






post #3 of 7

Welcome from Canada, FRW.



If you want ideas about how to use your MES, I suggest you search whatever curing project (bacon, pastrami, etc)  you are planning using the search bar at the top of the page. You will find a lot of posts and can choose one that looks like your style. Also, post any questions. The members here are generous with their experiences.


It sounds like you will have a lot to offer yourself with your families history of curing. I look forward to your posts.



post #4 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #5 of 7
Thread Starter 
Thanks for the welcome.
Gary I am not far from you, I live on Toledo Bend Dam Lake about 9 miles south of Hemphill,Tx. Yes the cooler temps have been nice. It is about to get to smoking weather.
post #6 of 7

FRW welcome to SMF Check out the MES Group lots of good info. As for curing I am getting ready to do a Canadian Bacon, search Pops Brine give you some ideas for wet curing


post #7 of 7

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

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