Back to my food roots

Discussion in 'Roll Call' started by stillaqua, Oct 8, 2016.

  1. Hi everyone,

    My name is Earl. I grew up in a remote part of Canada where my large extended family used many traditional methods of food preservation like smoking, drying, fermentation, pickling, and salting for game, fish, and anything we could grow or collect from the forests and fields. After a busy 35 year career in the city, I've retired and I'm looking forward to getting back to and introducing my family to many of the traditional foods I grew up with and still crave. Smoking is #1 on my to do list.

    My smoking experience is fairly extensive (but 35 years ago) however we always built our own temporary smokers and drying racks (tarps and saplings) or had wooden smoke houses so these fancy new fangled retail smokers are a new breed to me. Starting out with a Masterbuilt 2-door propane smoker to ease back into it. It's been a month so far and I've done ribs, chicken legs, quarter chickens, pork loin and tenderloins, mild Italian sausage, and salmon. I've got more family and neighbours hanging around than ever but it's all good times.

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    Last edited: Oct 8, 2016
  2. gearjammer

    gearjammer Master of the Pit

    Hello Earl and welcome to you.

    Glad you decided to hang out with us here on this great site.

    Congratulations on the new smoker, yep that will bring folks around, just light her up

    and the smell draws 'em in.

    Remember pictures of your smokes are good things.

        Ed
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Earl!

    Welcome to the forum!

    Glad to have you aboard!

    Al
     
  4. Thanks and I'll definitely post some photos. Lots of great info on the site and I'm looking forward to trying some different meat cuts and recipes and whatever a "fatty" is.
     

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