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Hi, from the Dominican Republic

post #1 of 13
Thread Starter 
Hi everry one I am a pure novice in the art of sausage making and I stumble into the forum looking for safety tips on how to produce the best saausages with out killing my self or the ones I love, for me safety is always first...

Ijust send out for the following books after a few hour of research tell me what you think.

- Great sausage recepies and meat curring
- Charcuterie: The craft of salting, smoking and curring

my interest is mostly fresh sausages for now.

I will gladly apreciate anny advice and pointer you can trow my way, as you see in my heading i am outside the sate but most off the stuff it can be maill, except for the natural casing. (those ill get here)

Well i am prety sure it will be a lot of fun here.


Julio A.
post #2 of 13
Julio, welcome to the SMF. I've not been here all that long but you are the first, for me, from the Dominican Republic.

There's lots of knowledge here and I'm certain one of the forums sausage people will be by shortly.
post #3 of 13
Welcome to the SMF Julio, We are glad to have you onboard
post #4 of 13
Howdy, welcome to the SMF!!

Where about's in the DR are you? Don't get there often enough but love to visit Punta Cana when I can.
post #5 of 13
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #6 of 13
First off welcome Julio to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #7 of 13
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif
post #8 of 13

Welcome to SMF, 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

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

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...

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.

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

post #9 of 13
Welcome to the forum. Glad to have you here.
post #10 of 13
Welcome to SMF! Glad you were able to find us and wanted to join in the fun. Went to the DR a while back and really liked it, want to go back again as I ran out of Brugal!
post #11 of 13
Thread Starter 
Thanks everry one for you warm and welcoming words.

I live in santo domingo and i also try to go as often as i can tu Punta Cana y also love Las Terrenas not as develope but everry bit as beautifull.

Ahhhh Brugal how many good storie and now we are adding somking and sausages.

Thanks everry one
post #12 of 13
Hello Julio, and welcome to the forums! It's good to have you here.
post #13 of 13
Julio, welcome to the SMF. I'm sure you'll be getting some great feedback on sausage making. It's all good my friend.
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