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How Ye Doin?

post #1 of 4
Thread Starter 

Hello from Watertown, Tennessee, 35 miles East of Nashville. I joined today because it's pig slaughtering season in Middle TN and we're doing our first  pigs this year, which means I'll have a lot of questions about curing and smoking. We just processed our barrow male Hereford/OSB cross, he weighed 580 pounds.   After putting him down and bleeding him out, dragging that big boy out of a muddy pig pin was a heck of a chore.

 

 

Looking forward to a lot of good eating and smoking ventures.

 

Thanks,

TenneC

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.

 

Gary

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.
David

post #4 of 4

Welcome to the site TenneC.  580 pounds of hog ought to keep you busy for a good long while.

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