Just started smoking and love it

[rwlanthier]

After reading the back of commercial bacon and sausage and seeing the chemicals added, I decided it was time to build a smokehouse and make my own bacon, sausage, and ham.  Built a smokehouse geared toward cold smoking meats, utilizing curing salts as preservative.  This forum has been fantastic for ideas on smokehouse construction and meat preparation.  Just finished curing and smoking 40 lbs. of bacon and it is fantastic.  Starting on sausage preparation and ham curing. 

 

[SmokinAl]

Welcome to the forum!

Looking forward to seeing that smokehouse in action!

Al

 

[ab canuck]

  Welcome to SMF. The best of its kind out there. I joined also on smokehouse ideas, and have found a wealth of knowledge here. Enjoy.

Charlie

 

[gary s]

  Good evening and welcome to the forum from a chilly and rainy evening here in East Texas, and the best site on the web. Lots of          great people with tons of information on just about everything.

        Gary

 

[416bigbore]

Welcome Rw !

 Make sure to post up some pix of your smoker and

!