Hello everyone!

Discussion in 'Roll Call' started by chris w1, Oct 24, 2015.

  1. chris w1

    chris w1 Newbie

    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.
     
  2. Welcome. Start posting some Q-view. Would like to see what you got going on. Need any help, Just ask.

    [​IMG]
     
  3. Another thing, What type of smoker are you using?
     
  4. joe black

    joe black Master of the Pit OTBS Member

    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
     
  5. [​IMG]   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
     
  6. lancer

    lancer Smoking Fanatic

    Hello Chris

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

    Lance
     

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