- Jan 26, 2017
- 5
- 10
Hey All...
I'm an old Chef from Nova Scotia, Canada. I make my own bacon and smoked pork loins from locally raised meats, smoked salmon, and also beef jerky. The jerky I've been making jerky for nearly 30 years now and smoked salmon for about 15 or so. Bacon and pork loin are more recent additions to my repertoire.
My focus is, as my name implies, getting back to basics. We grow a lot of our own food, can and preserve much of what we eat through the winter, and buy as much locally as we can as I feel that is the backbone of a healthy economy. I am a big advocate of buying from the guy down the road instead of from larger farms and am big on cash and barter, as this is how we survived when times were tougher elsewhere. Like old Hank said "The country boy will survive."
Looking forward to learning more about the craft of smoking from this forum...
Kevin AKA BTB
I'm an old Chef from Nova Scotia, Canada. I make my own bacon and smoked pork loins from locally raised meats, smoked salmon, and also beef jerky. The jerky I've been making jerky for nearly 30 years now and smoked salmon for about 15 or so. Bacon and pork loin are more recent additions to my repertoire.
My focus is, as my name implies, getting back to basics. We grow a lot of our own food, can and preserve much of what we eat through the winter, and buy as much locally as we can as I feel that is the backbone of a healthy economy. I am a big advocate of buying from the guy down the road instead of from larger farms and am big on cash and barter, as this is how we survived when times were tougher elsewhere. Like old Hank said "The country boy will survive."
Looking forward to learning more about the craft of smoking from this forum...
Kevin AKA BTB
