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Hello from on top of the world

post #1 of 15
Thread Starter 
Just found this forum. Been smoking meats for 20 some years but since coming to Alaska I now smoke more salmon than meat. Still do the occasional jerky run or pork shoulders, but each July I do a year's worth of salmon and portion/vacuum pack it for our use the rest of the year.

I use a store bought Smoke Vault and love its ease of use. Past smokers include two I've built myself that were taller than me, and one that came with a house I bought that was built in the 1800s - which came with a 90 year old seller that taught me how to make pioneer jerky, which is how they really did it before freezers could keep big game edible the remainder of the year.

I look forward to giving and getting some great recipes & methods here, and from what I've seen so far here, what a nice place!
post #2 of 15
Welcome! Like to hear about this pioneer jerky! Salmon for a year? Man, that must be one full freezer!
post #3 of 15
Welcome.I lived outside anchorage in 5th and 6th grade.Great to have you on the forum.....
post #4 of 15

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #5 of 15
Welcome to SMF glad you decided to join us. Some day before I die I sure hope to get up your way and enjoy some of the sites up there. You'll find lots of good info and some great recipes here. I look forward to hearing more about your jerky too. Have fun and happy smoking
post #6 of 15
Welcome to the forum. Sounds like you got a lot to share.
post #7 of 15
Welcome to the family, I to can not wait to see your future posts.
Sounds like you may have some good stuff for us.
post #8 of 15
Welcome to the SMF, plenty of great folks here who like to share good times. It's all good my friend.
post #9 of 15
Thread Starter 

freezers and pioneers

Freezer? No, 4 freezers. One all salmon, one all caribou, and two with salmon and misc.

Yes, I will make a point to post that pioneer method; it is pretty unique.

Thanks for the warm welcome, all. PDT_Armataz_01_34.gif
post #10 of 15
Hello and a hearty welcome to the SMF! Really look forward to your post and pictures. The jerky process taught you by the seller of the house really sounds interesting. I'm sure there are quite a few of us who would like to see/read about it. Again, welcome aboard!
post #11 of 15
Thread Starter 

Alaskan freezers and pioneer jerky recipe

One thing about freezers here in Alaska that is likely different where you are: here we put them outdoors (under cover of some sort), and unplug them for 5 months out of each year, during winter.

As asked for, I have now posted that pioneer jerky recipe here in this section: http://www.smokingmeatforums.com/for...play.php?f=118

I'd post a link to the actual post but it isn't approved by the mods yet so it isn't visible yet.

Again thanks for the past guidance I've had from this site as a lurker, and the warm welcome I just got as a new member.
post #12 of 15

Greetings 'Smokesignals', and Welcome to the 'community'.

Enjoy your stay at
Settle in and have fun.
Any questions, plenty of experts... and make yourself at home.
post #13 of 15
Welcome to SMF. Glad you joined us.
post #14 of 15
to our little off ramp on the information super highway. Hope you enjoy your stay. Learn lots and then help to guide other SMF members on their smoking journeys. This is a great place to perfect your craft with tons of really great folks who honestly want you to succeed.
post #15 of 15
Thread Starter 


I appreciate the very warm welcome and atmosphere here. I've donated a few recipes and processes so far good feedback, and gotten many recipes before I joined too.

So I just made the jump to a paid membership here to try to give back to this board some. Thanks to all that make this place what it is!

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