- Mar 6, 2017
- 4
- 10
Hello, and greetings,
My name is Brian.
I am from Morgan CO, central Missouri and we live on a farm. We raise sheep, and also beef cattle, hogs, and sometimes ducks. We butcher and process our own meat except for the jerky, sausage, scrapple, and baloney.
We love leg of lamb, and lamb meat in general. We eat a lot of venison, and beef also. Thick cut Bacon is a treat we make and share with others at our outdoor gatherings.
Meat is central to our lifestyle and our diet. I enjoy cooking. I am recently starting to cure my own meat, and learning to cure and smoke bacon, and brisket and other cuts. I was pointed to this forum by a fellow knife enthusiast , and I am grateful. I am looking forward to learning.
I have cooked for years on outdoor wood fires, and some charcoal and propane grills. But smoking is new to me. I am looking to get an electric smoker for at the house, and possibly a wood fired smoker for the camp sire also. We spend a lot of time at our campsite where there is no power.
Brian
My name is Brian.
I am from Morgan CO, central Missouri and we live on a farm. We raise sheep, and also beef cattle, hogs, and sometimes ducks. We butcher and process our own meat except for the jerky, sausage, scrapple, and baloney.
We love leg of lamb, and lamb meat in general. We eat a lot of venison, and beef also. Thick cut Bacon is a treat we make and share with others at our outdoor gatherings.
Meat is central to our lifestyle and our diet. I enjoy cooking. I am recently starting to cure my own meat, and learning to cure and smoke bacon, and brisket and other cuts. I was pointed to this forum by a fellow knife enthusiast , and I am grateful. I am looking forward to learning.
I have cooked for years on outdoor wood fires, and some charcoal and propane grills. But smoking is new to me. I am looking to get an electric smoker for at the house, and possibly a wood fired smoker for the camp sire also. We spend a lot of time at our campsite where there is no power.
Brian
