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Graduating to pigs

Discussion in 'Roll Call' started by smellslikeagoat, Oct 5, 2013.

  1. Hi All,

    I've smoked my shair of salmon, trout and venison for jerky, but now it's time to move on up to the big time.  I purchased three Red Wattle feeders two months ago and have between now and December to decide exactly what I'm going to do with them: ham, prosciutto, sausage, bacon (mmm)...  They're on pasture with extra apples and commercial hog feed.

    I've always made my own makeshift smokers - the best one was a large, round bird cage covered in old drapes and the smoke generator consisted of a 1lb coffee can with a single 16 penny hole in the bottom filled with a couple of burning charcoal briquettes and then similar sized chunks of wood.  It burned for  6-8 hours just perfectly.

    I hope to learn a lot about butchering, curing, and get some good recipes.


    Oh, the name, We have dairy goats and if you ever had a buck in rut rub up against you, you'll smell like a goat.
  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  3. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  6. wjordan52

    wjordan52 Meat Mopper

    Welcome Goat! We're happy to have you here. There's a great deal of knowledge shared on this forum, and we look forward to your input as well.