- Joined Sep 24, 2020
Hello there, I just wanted to introduce myself. I'm not new to Smoking or Curing Meat. I come from a long German Family history of Meat Preservation. My Great Grandpa came from Hannover, Germany. His recipes have been handed down through the Generations. I recall helping my Grandpa, Uncles, and Dad make Head Cheese, Blood Sausage, Liver Sausage, Bratwurst (Fresh and Smoked), and Smoked Sausages, Bacon, Hams, and Tenderloin as a young guy.