Former n00b moving toward expert!

[fust]

Hi folks, Justin in Northern California here. New face in the space, but I've been making sausage and smoking fish and jerky for years in my old school Little Chief top loader. Just got into air cured meats (bresaola, lomo, pasturma, etc.) and about to start doing some fermented sausages and smoke more whole muscle stuff like back bacon.

Glad to be here, thanks in advance for all your wisdom!

 

[SmokinEdge]

Welcome Justin from Colorado.

 

[BigW.]

Welcome!

 

[912smoker]

Welcome to SMF from SE GA and you've landed at the best spot on the worldwideweb!

Keith

 

[Fueling Around]

Welcome Justin
Snowbird so Florida for the winter. Northern Minnesota is summer home.
I used a Big Chief for years for hot smoking meat. Element burned out so now a cold smoker cabinet for mostly belly bacon.
@indaswamp is a dry cure expert. Serach for his threads

 

[pushok2018]

Welcome to the forum from SF Bay area!

 

[Bigtank]

Welcome from NW Iowa
Eric

 

[normanaj]

Hello from RI.