Greetings from the Oregon Coast

[ragermack]

Just discovered this site while searching for a brine for smoking Tuna. I just have a Smoke Hollow smoker which I use so far for Beef and Chicken Jerky in traditional basic brine along with Teriyaki and pepper jerky, Honey Turkey breast for lunch meat (still playing with that one), and salmon. I am planning on expanding to smoked Tuna, oysters, clams etc. this spring and summer. Hope to learn a lot from you guys!

Ragermack

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[seenred]

Welcome aboard, Ragermack! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly an knowledgeable folks here who enjoy helping one another. Just ask when you need help and you'll get plenty.

 

[kathrynn]

 to SMF!  We are so glad you joined us!

Make sure you show the pictures of your smokes (q-view)!


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

Kat