Hello from the Scottish Borders

Discussion in 'Roll Call' started by sikastag, May 12, 2016.

  1. sikastag

    sikastag Newbie

    Hi all.

    54 years young. Live way up in the hills of the Scottish Borders.  Been hunting Deer for a good 30+ of them years. I process all my own Venison.  So far has mainly been butchering the meat and freezing. I would like to venture into dry curing. As well as making Jerky and other related products that I see on this great forum. Thinking of buying a Dehydrator to make Jerky. Any input would be appreciated as to which Dehydrator to go with. I prefer better quality rather than just plastic.

    Specially keen to try the Venison Bacon. That looks amazing. Going to be spending a long time reading through posts to get to grips with it all. I have a quality grinder and meat slicer as well as a meat mixer. Have made my own Sausages as well.

    I have a large double door stainless fridge that I am going to convert to a smoker. I bought an electric hopper fed smoker attachment. I have made my own dry cure bacon with great success. Smoked Bacon is my favorite, so am looking to get that sorted real soon.

    Look forward to finding some great ideas for to further my Venison processing into delicious treats.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum.

    Glad to have you with us.

  3. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi sikastag, Welcome to our "Family" and "Addiction"

    Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

    Please take time to look at the UK Smokers Forum,


    And introduce your self on the UK Roll Call

    We have had our 2nd UK Smokes weekend, where members attend and cooked over the weekend, dates and plans are already in place for 2016. Please use the link below to view the website.


    Smokin Monkey �
  4. sikastag

    sikastag Newbie

    Thank you for the welcome. I checked out the UK web site, typed Bacon Ham in the search Box and had zero hits. I will be quite happy here where I will learn more. Thank you for the offer though.
  5. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    The UK group, is a group within the main Forum. We all use the main forum to post in and ask questions. The UK group is for questions on local things, like what cut of meat is the same as a Hanger Steak etc.

    There is also a Bacon group within the main Forum, which might be of intrest to you.

    Last edited: May 15, 2016
  6. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi SikaStag. Great to have you on board. There are a growing number of us this side of the pond and Steve has pointed you towards the UK specific area of the forum. The UK group is fully integrated into the whole forum and is seen by all members and many of our US colleagues are active contributors. We do, however try to tackle some of the challenges that are more specific to the UK and Ireland.

    Whilst we do have a lot of bacon experience here in the UK I am not aware of anyone here who has been making Venison bacon - but they may have just been quiet about it up till now. Please feel free to post in any of the areas though and if you are specifically after information on Venison then I would suggest either the Wild Game forum (http://www.smokingmeatforums.com/f/118/wild-game) or the Smoking Bacon forum (http://www.smokingmeatforums.com/f/134/smoking-bacon). You will also find references to it in the general discussion too.

    I hope you find what you are after and please let us know how you get on - with photos if possible. [​IMG]

    Cheers Wade
    Last edited: May 15, 2016

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