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A new CT smoker

post #1 of 15
Thread Starter 
Hey everyone!

I started posting already but it was suggested i do an actual introduction anyway. I made my first true foray into HOT smoking just last weekend with my purchase of an ECBG electric smoker. I wanted electric to start with so i didn't have to worry about losing my heat source in the middle of a smoke or having to fiddle with charcoal. I seasoned the cooker with some cured pork butt cubes. They didnt come out so well though because i used too much tenderquick and it made them waaaayy too salty to eat.

While I absolutely love Q, my main focus is cold smoking and meat curing. The hot smoker was the first step in building a cold smoker for bacon and sausages, maybe some of my cheeses too. Charcutrie and artisan foods are my absolute passion in life and i spend almost every free minute i have learning and doing some food related hobby or putting my experience to good use feeding my family.

I also am an avid hobby guitarist and have been playing acoustic on and off for almost 15 years now. I also like to call myself a movie buff and can usually be found chopping, diceing or mixing in front of my home theatre watching a movie. During the days i run a website for a real estate company. I also run my own artisan food website and have been a web developer for the last 8 years.

Thanks for reading about me...now get back to your smoking!
post #2 of 15
Welcome! Glad you are here
post #3 of 15
Welcome to SMF! ... looking forward to your contributions and helping you with any questions etc.
Enjoy! icon_smile.gif
post #4 of 15
Welcome aboard Jenson. I ordered a book from the sausagemaker.com I think it was. It's titled charcuterie. Man it is full of information, not just recipes for different types of sausages, by why the meat does this or that. I just can't explain the plethera of knowledge that book contains...I highly recommend it for an addition to your charcuterie collection.
post #5 of 15

Welcome nogoer glad yer here !

I checked out your blog, lots of interesting stuff there.........PDT_Armataz_01_18.gif
post #6 of 15
Thread Starter 
As a matter of fact, i just got that book myself last month. The one on salting smoking and curing. Its a great book, but it could have done a little more embellishment on the details of making the items. It does have alot of great recipes and information about things to do with meat.
post #7 of 15
Thread Starter 
Thanks, but how did you find it? I didnt post a link because i didn't want to appear "self-promotional". I bit off a pretty big chunk with that site, but its going pretty good so far. Mostly because i needed the tools i have put into it for myself and others have found them useful as well. I just havent gotten the community going too well yet.
post #8 of 15
Welcome Jenson, Nice to have you on the forum. Please feel free to share you adventures and to draw from the knowledge of the many friendly folks here.
post #9 of 15
Welcome aboard SMF...do good ,and share with pics PDT_Armataz_01_37.gif
post #10 of 15
Welcome to the SMF nogoer.

Glad you found us!!smile.gif
post #11 of 15
Welcome to the forum.
post #12 of 15
Welcome to the SMF.
post #13 of 15
Welcome aboard nogoer! Very nice web site you have going.
post #14 of 15
Welcome Jenson -

I scoped out your site .. very nice! I am also from CT and into making cheese, bread, sausage and beer. Not much of a wine drinker though.
post #15 of 15
welcome to SMF
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