› Forums › Announcements › Roll Call › New from Buffalo
New Posts  All Forums:Forum Nav:

New from Buffalo

post #1 of 16
Thread Starter 
Hello from snowy Buffalo. I'm Mark and I've been smoking sausage for a good bunch of years. It's time to learn more than sausage and reading here the past few weeks has been a great source of info as well as an inspiration. In the past few weeks I've made Canadian Bacon, Pastrami, and I have bellies curing right now to be smoked this weekend. I haven't taken any pics of anythig yet (I know, I need to be punished for that) icon_smile.gif
I'll be posting pics of new projects in the future.
post #2 of 16
Welcome from Rochester fellow Snow Bro
post #3 of 16
Well Mark, congrats on joining the SMF. Reading around the forums can really get you up to speed. It's all good my friend.
post #4 of 16
[quote=MarkF;411830 (I know, I need to be punished for that) icon_smile.gif
I'll be posting pics of new projects in the future.[/quote]

And punished you will bebiggrin.gif. Hey welcome aboard, glad you found us. Theres a bunch of great people here, and as you can see, tons of info. Look forward to some of your input here in the forums, as well as some Qviews of your work. Welcome again, and if there is anything you are curious about, by all means, just ask. Someone will be more than happy to jump in and assist.

post #5 of 16
Welcome to the forum. Glad to have you here. Yes, there's a lot more than sausage to be made. Most folks start with the butts and ribs then graduate to sausage. You just came in backwards.biggrin.gif
post #6 of 16
Welcome Mark - sounds like you have a real good start on projects - glad to have ya
post #7 of 16
Thread Starter 
I do whole pigs on a rotisserie too. icon_mrgreen.gif
post #8 of 16

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.

How to post Qview to Forum:

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

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

post #9 of 16
Welcome to the SMF Mark,We are glad to have you onboard
post #10 of 16
Welcome from sunny Syracuse Mark. Glad to have ya here. Once you get settled in, maybe you could share some of your sausage recipes with us.
post #11 of 16
Welcome to SMF Mark! I think I speak for all when we cant wait to see what you come up with!
post #12 of 16
Welcome to SMF. Glad you joined us.
post #13 of 16
Welcome to SMF. It's a great place to be!
post #14 of 16
Nice to have you join us Mark. I know a lot of folks will be looking forward to your sharing of your sausage making knowledge.

And we do have an unwritten rule about posting pics of what folks do- "Bubba sez 'No pics-didn't happen'!!" biggrin.gif

Looking forward to your involvment here at SMF.

post #15 of 16
Howdy & Welcome!!

Sure is great to see all the Nor'Easter's getting into Q & Smoke!!
post #16 of 16
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_confused.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call › Forums › Announcements › Roll Call › New from Buffalo