Hello from Tennessee!

  • 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.


Original poster
Feb 8, 2017
So, I found this forum by accident....kinda.
I was looking for a ham curing recipe for a whole venison hind quarter and....ta-daaaaah.
Here y'all are.

A wee background thingy. Moved to Tennessee from Yorkshire (U.K.) in '09 mostly for the hunting.
I've been butchering & fiddling around with meat since 1988 ( all my family are pig farmers) & really got into Italian style charcuterie by age...mid 20s ish.
Until I moved here, all my meat has been dry aged & cured, mostly in simple salt boxes with no 'cures' I literally hadn't ever heard of instacure, prague powder or pink salt.

I'll be honest, I only joined because I found a venison ham recipe via the Google! It's awesome!
Last edited:
Hello and welcome to SMF from the Great white North  
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  
Welcome to SMF!!! Tennessee here also (bout 40 miles N of Knoxville).

Read lots, ask questions lots. These folks here have more knowledge than one

can ever hope to comprehend.

Happy Smokin

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

Latest posts