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Canadian in San Diego

post #1 of 3
Thread Starter 

Hi Everyone -

 

Just a quick hello, 20 years in restaurants running, cooking, success and failure just like life..

 

Got serious about BBQ and Charcuterie about 4 years ago. Slaughtered/Butchered a Red Waddle 2 years ago and took it all the way down to Dry (9 month - 55%WL) Soppressata Salami and Coppa. I butcher a whole pig each fall. 

 

I work primarily with a gasser for weekdays and my Vision Grill Kamado for weekends and BBQ. Very Happy to learn more about this never ending subject of Smoking meat!

 

 

JKCDN

post #2 of 3

Welcome to SMF!

 

Looking forward to seeing some of your work.

 

Al

post #3 of 3

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

 

Gary

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