Howdy from Central Texas

[WolfBrother]

I found out about this forum when reading this blog post - http://www.askaprepper.com/smoke-bacon-easy-way/

I got the handle WolfBrother one Sunday afternoon pre-Y2K. A friend of mine was very much into Mountain Man/Buckskinner re-enacting. He invited me over to meet the group and deliberately didn't tell me about his dog Wolf. Long story short, within a couple of minutes Wolf was greeting me like a long lost brother and Bob was getting Hoorawed because Wolf greeted me like he did. By the end of the day the group had gone from Wolfs Brother to WolfBrother.

I have made jerky, biltong, pemmican (with and without berries), pinole, hard tack, portable soup and such. My interest is in how they did it back then. I will be searching thru the bacon posts to see if I can find any posts on how to smoke/cure bacon/hams the way they did before refrigeration.

I will share any knowledge I have.

WolfBrother

 

[SonnyE]

Hi WolfBrother!
Welcome to

When I began making my Jerky, I used the 1800's era type method of seasoning and drying my strips of beef. When I started smoking fish, I began by studying how the Native Alaskans smoked their fish and Salmon.

50 years later, here I am, and very glad I found SMF. It has really helped me improve my meat.

 

[kruizer]

Welcome to SMF from Minnesota.

 

[gmc2003]

Welcome to the site.

Chris

 

[fivetricks]

I found out about this forum when reading this blog post - http://www.askaprepper.com/smoke-bacon-easy-way/

I got the handle WolfBrother one Sunday afternoon pre-Y2K. A friend of mine was very much into Mountain Man/Buckskinner re-enacting. He invited me over to meet the group and deliberately didn't tell me about his dog Wolf. Long story short, within a couple of minutes Wolf was greeting me like a long lost brother and Bob was getting Hoorawed because Wolf greeted me like he did. By the end of the day the group had gone from Wolfs Brother to WolfBrother.

I have made jerky, biltong, pemmican (with and without berries), pinole, hard tack, portable soup and such. My interest is in how they did it back then. I will be searching thru the bacon posts to see if I can find any posts on how to smoke/cure bacon/hams the way they did before refrigeration.

I will share any knowledge I have.

WolfBrother

Look for a member named daveomak. He will set you straight. He has all the old publications. There was just a thread the other day with a bit of back and forth on the topic. But a coversation with Dave will probably be more productive

 

[WolfBrother]

Look for a member named daveomak. He will set you straight. He has all the old publications. There was just a thread the other day with a bit of back and forth on the topic. But a coversation with Dave will probably be more productive

Thank you

 

[flatbroke]

welcome to the forum, looking forward to seeing how you do it. stop in chat and visit if you get time