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Hello from SW Florida (North of Fort Myers)

post #1 of 4
Thread Starter 

I have read postings on this forum for sometime and finally joined today. I hope to contribute some of my knowledge gained through years of do it yourself smoking and sausage making. In the  past 25 years, I have regularly made fresh Pork sausage: Italian, Breakfast, Chorizo, and Garlic sausage. Some stuffed in natural casings and others just made into breakfast size patties.


I have smoked meat on and off for the past 25 years. After moving to Florida form Ohio (near Cleveland) 8 1/2 years ago, I acquired a Bradley Digital Smoker. I regularly smoke Ribs, Pork Shoulders, Beef Briskets, Chickens, an occasional Beef Tenderloin, and Fish that I catch in the Gulf of Mexico, off shore.


Recently, I became interested in cured meats and have made Sopprestta, Smoked  Kielbasa, Smoked Ham, and Smoked Hot Dogs. I currently am curing and drying my first batch of Genoa Salami and Pepperoni which prompted me to make a temperature and humidity controlled  curing chamber from an old wine cooler.

post #2 of 4

Welcome to the board! It's all about sharing knowledge and experience.

post #3 of 4

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 #4 of 4

texas.gif  I'm back, had surgery last week so .........


Good morning and welcome to the forum, from a sunny, windy and Cold day in East Texas. Lots of great people with tons of information on just about  everything.    



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