Hello everyone!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

chris w1

Newbie
Original poster
Oct 24, 2015
2
10
I'm originally from PA, but am now living in NY State. My wife and I are both RN's. She works in the OR and I work  in the ICU.  I have been making sausage and smoking for about five years now. I have had pretty good results (most of the time). I am interested in  curing  and smoking ham and bacon, and am doing some research. I have done my own pastrami and have had many compliments on it . In fact I got my wife hooked on it and she would not eat it previously! Love doing bbq- ribs, chicken, pulled pork etc. Also make fresh and smoked sausage. I am also interested in dry curing, but I need to research that as well. I get most of my supplies from "The sausage maker" through mail order and they have stores Buffalo NY and Elmira NY. I have had very good service with them and do recommend them. Any ways I think I will enjoy reading other peoples ideas and opinions. Glad to be here.
 
Welcome. Start posting some Q-view. Would like to see what you got going on. Need any help, Just ask.

welcome1.gif
 
Welcome from SC. It's good to have you on this great site. Looks like you already have your feet wet and ready to get started full blast.

Good luck and keep on smokin', Joe
 
texas.gif
  Good evening and welcome to the forum, from a cloudy and cool day here in East Texas. Lots of great people with tons of information on just about  everything. 

Gary
 
Hello Chris

Where in NY are you?  We have a farm between Auburn and Skaneateles.

Lance
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky