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Pleased to be a new member

post #1 of 10
Thread Starter 
Hi All,

New guy here hailing from the thriving metropolis of Kernersville, NC. I've loved barbecuing and grilling for many years and after limping along smoking shoulders on a gas grill and small Weber smoker for awhile Wifey bought me a brand new Bayou Classic propane fired smoker. The first shoulder I smoked came out great and whetted my appetite for knowledge of this great hobby, so I'd appreciate all the knowledge you care to share. Please treat me as having "No Prior Knowledge" of the correct way to go about this skill.

My main skills (areas that I;m more accomplished at) are sausage making, winemaking, brewing and (with my wife) quite a bit off pressure canning - I'm hoping to learn your arts to round out my skillset.

My first question for the masters out there is this:

Anybody have a recipe and procedure for making Cappicolo ( Coppa Ham)? I've Googled this and I've Yahooed that and can't seem to come up with much information.

At any rate, I'm pleased to be aboard and look forward to learning a lot from all the members.

post #2 of 10
Welcome, you can get all of your questions answered here, just don't be afraid to ask.
post #3 of 10
Welcome Bob, you've come to the right place. I've never heard of that ham but that is not surprising as I am fairly new to this, but hang around someone probably can help.

post #4 of 10
Welcome in, Bob. I look forward to hearing of your smoking adventures.

I'm not familiar with the particular ham you mentioned, but someone should be along shortly who is familiar with it. Again, welcome!
post #5 of 10
Welcome to SMF! Glad you joined us!

Take care, have fun, and do good!


post #6 of 10
Welcome to the SMF! Check out the 5 day ecourse! its free and full of good info... don't know about the ham....
post #7 of 10
Bob Marsh
Welcome to SMF, your "main" skills will fit in very nicely here also !!!
post #8 of 10
Welcome Bob. I am familar with that ham you are speaking of. A somewhat spicy ham used alot on sub sammies and such.
However I am not familiar with the making process, sorry.
post #9 of 10
Welcome to SMF, Bob! Glad your here.
post #10 of 10
Welcome to SMF. This is THE place to be.
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