Hello to all.
I just got my first smoker about a month ago (christmas present from my lovely wife) and I am loving it.I was a retail meat manager for 15 years and about 14 years ago i gave it all up to work in a local abattoir (slaughter house) where we process about 800 hogs a week with weekends off (you don't get that in retail) So with almost 30 years in the meat biz I figured it was time to expand my knowledge..Anyhow..now I have plenty of time to experiment with a part of the meat industry that I have never had the opportunity to explore and working at the local pork producer means...lots of hand selected cuts :).Sure,I've made literally tons of fresh sausage links over the years but never got the chance to smoke any of it.So far I have made Kielbasa ,smokies with cheese and Taylor Ham (New Jersey Pork Roll as the wife,who is a New Jersey native calls it.) and today I am trying my first meat sticks.The wife and I met each other online almost 10 years ago and she came to visit me here in Windsor Ontario Canada (border town to Detroit Michigan) .This wonderful lady packed up and moved here 3 months after we met and things have been awesome.She is a wonderful cook and baker ( I should weigh about 600 lbs by now).
I have been sneeking into the site every chance i get,she's ok with me getting my "meat porn" fix..lol
I have already learned alot about the smoking process from this site.There are a lot of very helpful forums and people that know what they are doing on here and I'm really enjoying the site.
I just got my first smoker about a month ago (christmas present from my lovely wife) and I am loving it.I was a retail meat manager for 15 years and about 14 years ago i gave it all up to work in a local abattoir (slaughter house) where we process about 800 hogs a week with weekends off (you don't get that in retail) So with almost 30 years in the meat biz I figured it was time to expand my knowledge..Anyhow..now I have plenty of time to experiment with a part of the meat industry that I have never had the opportunity to explore and working at the local pork producer means...lots of hand selected cuts :).Sure,I've made literally tons of fresh sausage links over the years but never got the chance to smoke any of it.So far I have made Kielbasa ,smokies with cheese and Taylor Ham (New Jersey Pork Roll as the wife,who is a New Jersey native calls it.) and today I am trying my first meat sticks.The wife and I met each other online almost 10 years ago and she came to visit me here in Windsor Ontario Canada (border town to Detroit Michigan) .This wonderful lady packed up and moved here 3 months after we met and things have been awesome.She is a wonderful cook and baker ( I should weigh about 600 lbs by now).
I have been sneeking into the site every chance i get,she's ok with me getting my "meat porn" fix..lol
I have already learned alot about the smoking process from this site.There are a lot of very helpful forums and people that know what they are doing on here and I'm really enjoying the site.
