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New to the Site

post #1 of 3
Thread Starter 
I find this site a plethora of different techniques and styles of Smoking and curing meats. I am from Indiana and have a 20 yr background in the Culinary Industry.Most of it dealing with high end Beef. I have met with professors from Texas A&M /Purdue etc.along with tours of many processing plants from Chicago to California. So I have a pretty good grasp of whats going on with the science of the Products used in my pleasurable free time hobby of Curing and Smoking and will enjoy second opinions for my own adventures and hope to help others with my vast experiences...Cold Smoking is my current thing (its Winter here)I am very anxious to go Salmon fishing so I can fill my smoke shack..No Salmon in Indiana "The perfect Man trip excuse"
post #2 of 3

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 #3 of 3

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



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