New Member PA Homesteader

[pa homesteader]

Hello, I just now signed up to this SmokingMeatForums thinking there4 just may be a valuable resource here for a guy that knows little, me.I live in and was raised in rural eastern PA, what's left of the rural part that is. I have finally started forward in a long time goal. I built an old time wooden smokehouse, using my old wood and coal stove for the heat/smoke box. I read a good book, am ready to do something, like make Lebanon type bologna out of deer. I have lots of questions and wood love to tap into the valuable knowledge of the forum members. Thanks

 

[xray]

Welcome, a very helpful place and tons of PA guys here. What part of PA are you from?

 

[pa homesteader]

Thanks, I am right on Lebanon/ Lancaster Co line, near Middle Creek Wildlife Area. How about you?

 

[xray]

I'm in NEPA, Luzerne County, Pocono area.

 

[SmokinAl]

Welcome aboard!

Glad to have you with us!

Al

 

[HalfSmoked]

Glad to have on board lot of great guys and gals on here with tons of info. Look in the forum heading and find smoke houses for a lot of info on them.

Warren

 

[stan69]

Glad to have you onboard,ihad live there right across from the middle Creek wildlife area on 897 the place with 2 red hog barns stan69

 

[Bearcarver]

Welcome PA Homesteader!!

From SouthEast PA (Macungie).

Bear

 

[pa homesteader]

Thank you all for your hospitality. I am starting to feel as I like this forum and people associated. This is my first forum that I could actually do anything with so I hopefully I have good forum educate. If not, please set me straight. I am getting serious about trying my smoke house out with an attempt at venison bologna. I have a few questions. Should I attempt to start a new "thread"?

 

[Bearcarver]

 
Thank you all for your hospitality. I am starting to feel as I like this forum and people associated. This is my first forum that I could actually do anything with so I hopefully I have good forum educate. If not, please set me straight. I am getting serious about trying my smoke house out with an attempt at venison bologna. I have a few questions. Should I attempt to start a new "thread"?

Here's some help with your "Lebanon". (Below)

A guy called "Nepas" is a good reference for that. He used to live up near Scranton, but moved South.

Check this link, and a bunch of Links when you get there:

http://www.smokingmeatforums.com/newsearch?search=NEPAS+Lebanon+bologna

Bear

 

[smokin peachey]

Welcome to you from central PA. There are a lot of good people here with a lot of knowledge.

 

[lemans]

PA
Welcome brother. Glad you r with us...

 

[pc farmer]

Welcome from Centre Co. Pa. 

Glad to have you with us.

 

[pa homesteader]

Wow, It's a small world stan69, you were within ten minutes of me. Awesome help Bear. Thanks. Looks like I will be installing a propane heat source to my smokehouse as my pilot runs only brought the temp. up to 50 something. The house is about 48" by 32" by about 6' tall. I had trouble finding out what I need to know about this stuff. I think now I will have trouble remembering what I can learn.

 

[ab canuck]

Hello and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

 

[pilch]

Welcome a board