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
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- Aug 27, 2008
- 5,170
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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
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