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Hi from the UK

post #1 of 9
Thread Starter 

Hi,

 

I'm an experienced home curer and sausage-maker and am used to hot and cold smoking. I'm a moderator on a UK based sausage and cured meat forum.

 

I've less low and slow  BBQ experience so hope to learn plenty!

 

MM

post #2 of 9

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

 

 

 

Gary

post #3 of 9

Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  You sound like a person we could use in our Group as per my PM.  We can have you smoking a 7-10kg. brisket in no time.  :icon_biggrin:  Keep Smokin!

Danny

post #4 of 9

Welcome aboard MM.  Plenty of low and slow inspiration round here.

post #5 of 9
Welcome. Be sure to let us know type of smoker you use so those with the same type can share info.

Smell Smoke
Edited by smell smoke - 3/13/15 at 12:27pm
post #6 of 9
Hi MM, welcome to the Forum and especially the UK family.

Intrested in your experience in curing and sausage making.

8 days into Dry Curing some Bacon at the moment and I have made a limited amount of sausage.

Good advice form all members on the forum regarding Low & Slow and come to thing of it, you'll get plenty advice on everything, even if you do not ask for it!!!!!!

Smokin Monkey 🇬🇧
post #7 of 9
Thread Starter 

Hi Smokin Monkey,

 

Thanks for the welcome. My curing and sausage making experience is specifically related to home processing of smaller amounts,  rather than commercial curing. I write about this, and supply a number of cure and sausage ingredient calculators, on my Local Food Heroes blog (www.localfoodheroes.co.uk).

 

Phil

post #8 of 9
Quote:
Originally Posted by Midlandsman View Post

Hi Smokin Monkey,

Thanks for the welcome. My curing and sausage making experience is specifically related to home processing of smaller amounts,  rather than commercial curing. I write about this, and supply a number of cure and sausage ingredient calculators, on my Local Food Heroes blog (www.localfoodheroes.co.uk).

Phil

Hi Phil, been on your site many a time, and use your calculator.

Looking at doing some small quantity Bacon and Sausage.

Smokin Monkey
post #9 of 9

:welcome1:

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