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Smoked Meat Forum?

post #1 of 8
Thread Starter 
I typed in beef jerky forum on Bing and was surprised to find a whole community of people dedicated to smoking and dehydrating meats.

I'm here as a novice looking to learn the art of choosing premium cuts both common and exotic, dehydration and smoking, and how to make a final product that will have as long a shelf life as possible.

I'm not a dedicated survivalist or prepper, but I appreciate products that can be prepared and stored for any occasion whether it be a camping trip, a snack for the car, or something to keep you well if you're stuck in your house during a blizzard.

Looking forward to hearing from the forum veterans who can put me in the direction and to meet some other new members who I can progress with in my journey to be a proficient preserved foods specialist.
post #2 of 8

Welcome to the best meat smoking, curing, and much much more site there is!

post #3 of 8

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



post #4 of 8

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 8

You have landed in the right spot.



post #6 of 8
Welcome Aboard. Charcuterie is a fascinating hobby. Each country/region of the world has a method/technique to cure/dry meats. The dried meats of Italy include Capicola, Braseola, Lomo, Lonzino, Salumi, and on and on. In South Africa they have their Biltong. Germany has their Mettwurst and Landjaeger. And of course jerky and dried beef herein the US. These can all be done safely at home if the correct equipment is used and process and recipe followed.
post #7 of 8

Mustakrakish36, welcome to SMF!  If it can be smoked, roasted, grilled, brined, cured, preserved, or in anyway altered by no/low/slow/or high heat, you've found the site where folks do it artfully.  Have fun reading, learning, trying, and eating.   

post #8 of 8
Thread Starter 
Thanks for the welcome everybody. I've been away from my computer for the last week. I'm looking to start out with a turkey jerky and a spicy seasoning. I already have fresh thick sliced turkey and plan to use my oven until i find a good dehydrator to invest in.
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