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Concord, California - Smoking, Sausage, Charcuterie, Bacon, and Jerky

post #1 of 5
Thread Starter 

Hi Gang,

 

I'm dabbling in all of the above.  I do most of my smoking in my Weber kettle, though I did recently get a Meco charcoal smoker as a five-year anniversary gift from my employer; I haven't fired it up yet.  

 

I've been doing bacon about five years; sausage and charcuterie for a little over a year (and only a few attempts so far), and just got started on jerky a couple months ago.  My main limitation on doing more of this is time plus nowhere to cure salumi during the warmer months (during the cooler months, my garage is perfect).

 

I'm 54 & married; been in the Bay Area nearly my whole life.  Hope to pick up a few good pointers here.

 

Nick


Edited by nfarrah - 3/25/16 at 12:19pm
post #2 of 5

Welcome to SMF, Nick!

 

Glad to have you with us!

 

Sounds like you'll fit in real around here!

 

Al

post #3 of 5

Hey Nick,  welcome to the site.  Isn't it amazing what all you can do in the Weber Kettle?

 

I look forward to reading about some of your smoke projects.

post #4 of 5

Nick,

Welcome to SMF.

 

Craig

post #5 of 5

texas.gif  Good afternoon and welcome to the forum, from a stormy 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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