New to this group and have already seen alot of good articles! I am not a newbie to sausage making , meat processing or smoking although its been years since I have done it! My Step dad had a butcher shop in PA and we did alot of venison processing and eventually had a pork and beef shop as well. For those of you from western PA you may have heard of Brittners Smokehouse ( thats his brother ) same family recipes and after I career in the Marines I have landed in Koh Samui Thailand. A small island off the coast of Thailand. Great place for many reasons but very little good smoked meats. If you can find them then they are imported usually and expensive.
So much like my own BBQ sauce I decided that I will just make my own! I may even start a business here selling to Expats that live here and to hotels and restaurants that cater to tourists. However as you can imagine certain things are hard to find here in Thailand , especially in koh samui, it is not Bangkok! very small and limited on some things . So I will be asking about suitable substitutions for things I can't find or are just not cost efficient to use ..
Anyway look forward to sharing and learning from you guys!!
Happy smokin' !