Hello from Tennessee!

[robtattoo]

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!

 

[ab canuck]

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.  

 

[damascusmaker]

Welcome from a fellow Tennessean. N. E. Corner near Bristol here.

 

[ptcruiserguy]

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

Mike

 

[SmokinAl]

Welcome to SMF!

Glad to have you join us!

Al

 

[bellaru]

Welcome
You'll find a ton of great info and plenty of inspiration here
Good luck and enjoy