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  1. pigsticker

    hams in the smoker

    Larry, we eat pretty much all of the bear meat. I prefer to make pepperoni from most of it but some of my friends enjoy regular cuts of meat. I really don't know much about canadian bacon, the only place it can be found, to the best of my knowledge, is the USA.
  2. pigsticker

    hams in the smoker

    I just finished smoking the bacons from my hogs and have six pork hams and four bear hams cold smoking now. I will throw some heat to them at the end to add a bit of color. I'll maybe post some photos when they're done.
  3. pigsticker

    new to forum, not to smoking

    Thanks for the welcome folks. I will certainly be happy to help out if I can but I'm here to learn more than anything. I've been doing some reading on this site and am trying to put some of what I've read to practice.
  4. pigsticker

    new to forum, not to smoking

    Hi all, I was a professional butcher and sausage maker for ten years. I had a shop and all the equipment. Last spring I sold most of my stuff (including my smoker) and am starting from scratch. I built a smokehouse for cold smoking and want to try more traditional smoking methods. I still...
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