My name is Jay... i hail from just north of Pittsburgh, Beaver County. Ive been brewing and q'ing for over a decade now. Just recently got into cold smoking and curing meats and sausages. Ive been making my own bacon from my hogs for last few years... I raise a lot of my own food on a small plot of land. Chickens (heavy meat and egg layers), rabbits, upland fowl (pheasant, chukker, rock partridge), ducks and unintentionally a nice fat ground hog everyone in a while. Myself and my family also keep bees, only a few dozen hives but enough to make some mighty fine meads with the excess. We also produce about two dozen gallon of maple syrup a year off of our properties combined and maintain a few large greenhouses for food production. As you can tell food is a major part of my life and i thoroughly enjoy all aspects of it.
I am a long haul fright train conductor for a living and play fiddle music on the banjo for fun. I also brew quite a bit of beer and mead. Thats a whole other monster hobby in and of itself.
My cooking equipment: Plethora of dutch ovens and cast irons. 500 gallon trailer mounted pig rotisserie. various upright drum cookers, double barrel smoker, cold smoker/fermentation chamber. Webber Kettle Rescue Collection. I use a ProQ CSG with smoke dust for fish and cheeses (adds no temp and all and much finer smoke) and a AMNPS for cold smoking meats. I build PID temperature/humidity controlled systems for folks on the side. Naturally i run control systems on my own. Not always tho.
Anyways... I'm glad i found this sight.