- Dec 9, 2016
- 1
- 10
My name is Greg Streets, I'm from Elkins, WV about an hour and a half south of Morgantown, in the mountains of Monogahela National Forest. I've been a Meat Cutter for over 35 years. I started on the trimming table and grinder, when I was twelve, at my best friends, dad's meat shop. We cut and wrapped local farmers butchered beef, pork, and lamb. During hunting season we processed deer, and bear, and other big game. Sometimes we would go and kill and butcher for the farmers, so I've done it all. from field to the rail, and then the boxed stuff, and finally the pre-packaged. I've worked for IGA(meat mngr.), Shop'n'save(first cutter), Foodland(first cutter), Food Lion(first cutter), and for Wal-Mart(fist cutter-when we still cut meat, and then later meat mngr.). I love to cut meat!! It's an art. We used to say there are meat cutters and there are butchers. I've worked with a lot of butchers, but I'm a meat cutter!! No offense to the old' timers like Sam the Butcher. LOL! I've made a lot of fresh sausage over the years, but am just learning, or trying to learn, the art of dry curing and smoking sausage and other meats. I've learned a lot from reading some of the forum posts and thought I'd join so I could ask questions and share my experiences. Right now I have a Big Chief top load smoker, but am hinting to my wife, that a Masterbuilt 40" electric, bluetooth enabled smoker would make a great Christmas gift. I also have plans to built a wood smokehouse that I could smoke whole deer, salmon, or larger cuts of meat in. I look forward to learning from some of the experts on here and making some friends.
Thanks,
Greg
Thanks,
Greg
