new to forum, not to smoking

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

pigsticker

Newbie
Original poster
Feb 26, 2006
4
10
Hi all, I was a professional butcher and sausage maker for ten years. I had a shop and all the equipment. Last spring I sold most of my stuff (including my smoker) and am starting from scratch. I built a smokehouse for cold smoking and want to try more traditional smoking methods.

I still butcher my own stock and do all the curing and smoking myself. I hope I learn a lot from this site. There seems to be a wealth of knowledge here.
 

monty

Master of the Pit
Moderator
OTBS Member
SMF Premier Member
Jul 17, 2005
2,370
12
Newark, Vermont
Welcome, Pigsticker! How right you are! There is a wealth of knowledge here. And it appears to me that you have just added a great deal of depth to that knowledge base. I sincerely hope you will enjoy our little piece of Smoker's Heaven. So set a spell and get comfy! You're one of us now!
Cheers!
Monty

And don't forget our sister site! Extreme Home Gardening! Good and good for ya!
 

bob-bqn

Smoking Fanatic
OTBS Member
Aug 5, 2005
680
13
Texas
Howdy pigsticker. Sounds like you have plenty to offer here as well. 8) Look forward to hearing more.
 

jlloyd99

Meat Mopper
OTBS Member
Feb 13, 2006
284
10
Chillicothe MO
Welcome pigsticker. I hope you enjoy this forum, I know I have from the short time I've been here. All the different information shared here is wonderful and top notch.
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Jul 7, 2005
7,135
487
Midvale, UT
Welcome to Smoking Meat Forums pigsticker! Like Monty said it's nice to have new members add to our well of knowledge. I too was involved in Meat industry as a butcher/meatcutter. We also ran a couple of smokehoused and cured and smoked ham and bacon.
 

bigmeatsmokin

Newbie
Jan 6, 2006
11
10
Connecticut
Welcome Pigstickr,

You'll find a ton of info and frriendly folks eager to answer any questions or provide advice. Good to have you on board. With your background, I'm looking forward to tapping your knowledge base on the subject of meats.

B
 

dacdots

Master of the Pit
OTBS Member
Jul 3, 2005
1,154
11
Ripley WV
Hey there Pigsticker,sounds like you and I have a lot in common.Ive been making sausage and smoking hams and bacons for several years now.Id be interested in hearing about your methods and tricks.Welcome ,David
 

pigsticker

Newbie
Original poster
Thread starter
Feb 26, 2006
4
10
Thanks for the welcome folks. I will certainly be happy to help out if I can but I'm here to learn more than anything. I've been doing some reading on this site and am trying to put some of what I've read to practice.
 

sasquatch

Fire Starter
OTBS Member
Jan 6, 2006
69
12
Canton, Michigan
Welcome PigSticker.....glad to have you among us, remember if ya got a question please set in a post and Im sure someone will get back to ya shortly. Again welcome,
Todd
 

pg

Fire Starter
Feb 19, 2006
52
10
Denver North Suburbs
Welcome PigSticker, Sounds like we can learn lots from you! Like you I'm here to expand my interests in the art of smoking. My next step......sausage making, especially dry sausages (beginner here).

Thegozzzz
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads