Hey all, been a lurker for a few years and decided to join for a few reasons. First and foremost, you guys maintain a proper forum that feels like things did 20+ years ago. Been grilling, smoking, canning etc. most of my life, but I've been meaning to get more "advanced" for a while now - bit the bullet and started with bacon this past summer.
60+# later I'm hooked, testing the waters with dry curing, and excited to see where I go.
However, we all stand on the shoulders of giants - something as simple as bacon is actually kind of terrifying when you are an outsider looking in - but the community here provided the confidence to give it a shot with confidence.
. . .
So what can I give back? A whole lot for the cheese lovers here. I've been running packaging equipment in the food industry for the past 15 years, the last 5+ being at Yancey's Fancy. Any questions you might have as to anything regarding our products or those of our controlling interest can probably be answered by me, with a couple of caveats;
None of us signed NDA's, but no trade secrets will be shared. Cheese chemistry = NO, I keep the other machines running. Anything else is fair game.
60+# later I'm hooked, testing the waters with dry curing, and excited to see where I go.
However, we all stand on the shoulders of giants - something as simple as bacon is actually kind of terrifying when you are an outsider looking in - but the community here provided the confidence to give it a shot with confidence.
. . .
So what can I give back? A whole lot for the cheese lovers here. I've been running packaging equipment in the food industry for the past 15 years, the last 5+ being at Yancey's Fancy. Any questions you might have as to anything regarding our products or those of our controlling interest can probably be answered by me, with a couple of caveats;
None of us signed NDA's, but no trade secrets will be shared. Cheese chemistry = NO, I keep the other machines running. Anything else is fair game.
