Hog Farmer From The Finger Lakes NY -New to smoking

[bostromfarms]

Hey Folks,

My name is Ben and I'm an absolute newbie to smoking. I am however a professional hog farmer and pork man. I also own a business that sells the high quality pork from my farm. So if anyone has any questions about pork or pork cuts feel free to let me know, I consider myself a pork pro!

Now onto the good stuff though. I really am new to smoking. I got myself a Masterbuilt 30" standard electric smoker. Finally did the seasoning tonight, so it's ready to go.

i feel mind of stupid because I have an unlimited amount of amazing pork at my finger tips (well it's in my walk in freezer but you get the gist), but I don't take advantage of it. Hopefully with the help of this site, that's all about to change. 

Im not quite sure where to start. I'm new to contributing to forums too so bear with me. 

Anyways I hope I didn't miss anything in this intro. If I did I'm sure you all will let me know :-) haha. 

Thanks and I look forward to learning and hopefully contributing!

 

[s2k9k]

Hi Ben! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[davidhef88]

Welcome to SMF Ben. I am just to the left of you about an hour. I'm in Greece (10 min west of Rochester. )

 

[pops6927]

Welcome to the forum!  There is tons of information here, and never hesitate to ask any question, we are here to help!

I am originally from Adams Center, NY from a family meat business; we did full retail plus took in beef, pork, bear, deer, etc. to custom cut, cure and smoke as necessary.  Fassett's Quality Foods.  My dad taught us kids how to cure and smoke, cut, package, etc. Today it is an art!  Now retired in Fort Worth, Tx where the sun always shines!

Thank you for joining!

 

[kathrynn]

 to SMF!  We are so glad you joined us!  

Make sure you show the pictures of your smokes (q-view)!
If you need any help roaming around the forums....just holler!  Happy to help out!
Kat

 

[seenred]

Welcome aboard, Ben! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly an knowledgeable folks here who enjoy helping one another. Good luck with that new MES, and just ask when you need help and you'll get plenty.

 

[DanMcG]

Welcome to the forums neighbor, you came to the right place to learn about smoking. you might want to consider starting with a small butt roast for pulled pork, always easy and delicious. I'm north of Syracuse about an hour away.
Do you raise any heritage breeds, I'm really wanting to try something different for bacons, like a tamworth or old spot.

And we really got to get you into sausage making, welcome to you new addiction!! :sausage:

Feel free to ask questions here , we all love to help out.
Dan

 

[bostromfarms]

Do you raise any heritage breeds, I'm really wanting to try something different for bacons, like a tamworth or old spot.

Hey Dan,

Thanks for the reply! First off, I do work with a heritage breed cross of Berkshire and Duroc pigs. We've found the perfect combination of fatty/meaty and juicy/tender. The good news is, I'm at the Syracuse Regional Market every Saturday if you want to come try some of my stuff. It may not be dirt cheap, but it will be the best pork you've ever worked with.

And as far as sausage goes, I really want to do more. I got a grinder this year as well and did one batch of venison/pork sausage links, but learned a lot.... Ha.

I put on a country style rib roast (a butchers mistake that I'm, hopefully, going to turn into fall off the bone pork) last night and did whatever felt right. I looked on here a little but I wanted to learn the fast way to start. I'll do a full post on how that comes out sometime today.

I look forward to learning more about makin' bacon and hopefully sausage!

 

[DanMcG]

Hey Dan,

The good news is, I'm at the Syracuse Regional Market every Saturday if you want to come try some of my stuff.

Sweet!!!! I'm working every Saturday in the city so I'll definitely stop in.