Hello from Alberta, Canada

[Culinary Otter]

Hi!

Have been lurking around the site for a bit and figured since I've got 40 kilos of meat thawing for sausage making this weekend, it'd be a good time to join and introduce myself.

Home cook who got into smoking a few years ago. Started with a portable Traeger, upgraded to a Yoder, and just recently picked up an MES 140 for cold smoking and sausage making.

Excited to learn some stuff here!

 

[rjob]

Welcome to SMF. Great place to gather information & knowledge.

 

[JLeonard]

Welcome from Mississippi! Look forward to your posts and pics.

Jim

 

[normanaj]

Hello from RI.

 

[mr mac]

Welcome to SMF from Southeast Missouri!

 

[DRKsmoking]

Welcome from Nova Scotia

Glad you signed up. Great place for some show and tell.

Sounds like you have your hands full this weekend, post it up when done

David

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[HalfSmoked]

Welcome from Maryland Eastern Shore.
Looking forward to see your post and we like pictures.

Warren

 

[KBFlyer]

Welcome from Northern Ontario. You landed on the best site for all your smoking questions.

 

[02ebz06]

Greetings, and welcome from New Mexico, USA.

 

[Fueling Around]

Welcome
What's your plans for that meat?
Pork, Beef, Poultry, Game?

 

[SmokingUPnorth]

Welcome to the party and great forum!

 

[912smoker]

Welcome to SMF from SE GA!

Keith

 

[Culinary Otter]

Sounds like you have your hands full this weekend, post it up when done

Haha absolutely will do!

Welcome
What's your plans for that meat?
Pork, Beef, Poultry, Game?

Three different types of sausage:
- Medium/Spicy Italian (fresh) (approx. 75% whitetail / 25% pork)
- kind of a cheater Summer Sausage (75/25), smoked & poached
- Kielbasa that my Polish buddy and I have tweaked along the years from his old family recipe (40/60), smoked & poached.

 

[Fueling Around]

Looking forward to your posted results.

 

[6GRILLZNTN]

Welcome from Middle TN!

 

[Mum-O-Killowe]

Hello from near Brooks, Alberta!