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Good Afternoon from Cincinnati!

post #1 of 3
Thread Starter 

I've worked for a sausage maker for many years.  I know how to smoke sausage commercially. It is the first time smoking meats from home.  I just bought a Oklahoma Joe's offset smoker.  Looking forward to making my first creation.  I have 5 pounds of pork belly curing in my fridge.  Wish me luck!

post #2 of 3

Welcome to SMF!

 

Good luck with your bacon, but if you have worked for a sausage maker for years, I don't see you having any problems.

 

I'm sure you have a lot to share with us!

 

Al

post #3 of 3

texas.gif  Good evening welcome to the forum, from a nice sunny 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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