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Greetings from the Kernow

post #1 of 3
Thread Starter 

Hi to fellow epicureans of smoked comestibles!

 

My name is Al and I live in Cornwall (the bit of the UK that sticks out into the Atlantic), our weather is largely awful with occasional glimpses of sunshine during the summer, our temperatures rarely dip below 0c but also don't get much above 25c.

I have a "desktop" Bradley smoker (2 rack) that I smoke chicken breast, sausages and ribs in.

 

I work for a company that helps people in food poverty in Plymouth and surrounding area by supplying them with a bag of mixed seasonal vegetables every fortnight and we run courses that teach people how to prepare and cook the veggies.

 

As part of our community work I want to set up a smokehouse where volunteers and the unemployed/low waged can learn to prepare and smoke meat, fish and vegetables.

 

Due to the hygiene implications of the smoked food I want to learn more about the whole process so that I can satisfy local regulations.

 

I'm here to learn and pick brains so I can pass on my enthusiasm for smoked produce.

 

Al

post #2 of 3

Hi Al,

 

Welcome to SMF!

 

Chef Jimmy can help you with the safety questions.

 

I'm sure he'll be along shortly.

 

Another Al

post #3 of 3

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

 

 

Lots of UK members

 

 

Gary

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