Hi all! I'm from Tn and completely new to smoking and curing meats. I am currently building a 6x8 board and batten smoke/curing house, I wanted to keep things traditional. We process our own hogs, deer, beef, and poultry, so I have plenty to choose from. I can't wait to learn.
Completely new
- Thread starter loola
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
- Aug 27, 2008
- 5,170
- 409
Loola, welcome to the SMF Family!!!
Be sure to check out the curing section, and always follow label directions for your curing additives. Assuming you will possibly doing home-cured country hams, that's a whole 'nuther animal, and there are some posts on that as well.
Take your time and research for your topic of interest so you know you'll be doing it right the first time.
Enjoy your (soon to be) new passion!!!
Eric
Be sure to check out the curing section, and always follow label directions for your curing additives. Assuming you will possibly doing home-cured country hams, that's a whole 'nuther animal, and there are some posts on that as well.
Take your time and research for your topic of interest so you know you'll be doing it right the first time.
Enjoy your (soon to be) new passion!!!
Eric
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Need more space . Shaker style - 2 drawer console table .
- Started by chopsaw
- Replies: 27
- Blowing Smoke Around the Smoker.
-
Looking for a new smoker
- Started by CheapSmoker
- Replies: 25
- Pellet Smokers
-
Turkey Skin Gets Too Dark When Smoking
- Started by STLSmoker636
- Replies: 23
- Poultry
-
Featured Turkey 3 ways .
-
Almost Burned Smokehouse Down (Need Advice)
- Started by SmilinNSmokin
- Replies: 17
- Smoke Houses
