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!