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Greetings from a smoked meat lover!

post #1 of 4
Thread Starter 

Hi!  My name is Vikki, I live in Michigan, and I am addicted to smoked meats.  :drool


I am pretty good at making beer, bread, cheese, sausage, and BBQ, five of the basic food groups (steak and smoked meats being the others).  I am working on improving my curing and smoking techniques so I hope to learn quite a bit here.


My smoker is a propane Smoky Mountain cabinet smoker with 5 shelves, and adapted to hang strings of sausage and a meat hook.  While it's designed as a hot smoker, I've done several sausage batches cold smoking (with ice in the water pan in the summer, and by burning only wood in the chip pan instead of using the propane after the wood ignites).


I am trying my first slab of bacon, which I understand is the "gateway meat" for curing and smoking.  I just got done curing venison "corned beef" which came out beautifully.  I am also a ham addict and will be hunting down recipes for pork butt ham (my favorite cut for the light/dark meat ratio, and fat balance, and the trim goes into sausage).


I look forward to learning from all of you!

post #2 of 4

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



post #3 of 4
Welcome to the forum. Lots of great advice and great folks here. Use the search function and you'll get tons of info. According to what you posted I'm going to suggest you try out buckboard bacon. That craving for light/ dark on some dry cured pork butt may get satisfied real quick.
post #4 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.

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