- Dec 14, 2014
- 4
- 10
I find this site a plethora of different techniques and styles of Smoking and curing meats. I am from Indiana and have a 20 yr background in the Culinary Industry.Most of it dealing with high end Beef. I have met with professors from Texas A&M /Purdue etc.along with tours of many processing plants from Chicago to California. So I have a pretty good grasp of whats going on with the science of the Products used in my pleasurable free time hobby of Curing and Smoking and will enjoy second opinions for my own adventures and hope to help others with my vast experiences...Cold Smoking is my current thing (its Winter here)I am very anxious to go Salmon fishing so I can fill my smoke shack..No Salmon in Indiana "The perfect Man trip excuse"