Hello from Alabama!

[Angel0301]

Hi everyone! I’m Angel...live in the Birmingham area with my husband, kids and dogs.
In an effort to save money and get good healthy meat, we have recently started raising hogs and chickens to slaughter. Of course when you end up with bulk amounts of meat, you get curious about all the things you can do with it, which led me here!
My husband is the griller and smoker (he makes a mean Boston Butt!! Mmmm), I am more interested in curing and things of that nature. Looking forward to learning from y’all!
~Angel

 

[TNJAKE]

Welcome from Tennessee

 

[jcam222]

Welcome from Ohio. Pops brine is great for entry into. Using bacons and such. I highly recommend it. https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

 

[JC in GB]

Welcome from Wisconsin.

If you are going to get into home meat production, you may want to get a hold of this book. It is a treasure trove of knowledge on meat processing.

JC

 

[Smokin' in AZ]

Welcome from Arizona Angel!

Lot of good info and good people here.

John

 

[Angel0301]

Thanks everyone, for the welcome! I plan to try my hand at curing bacon and will be using Pop’s recipe. Thanks, JC for the book recommendation, hoping I can grab it off Amazon!

 

[millerbuilds]

Welcome to SMF from North Texas!

- Jason