Hey, everyone! New to the forum. Been in retail meat industry from the age of 16. I have done plenty of wild game processing, meat cutting, and sausage making. Here for ideas and more knowledge, and to share all I can.
New to the forum
- Thread starter silverbirchjack
- Start date
-
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
gearjammer
Master of the Pit
Hello and welcome to you.
A butcher, now there's a great thing, you will no doubt
be called upon for much information.
Also there is a huge amount of knowledge on
here and lots of folks willing to share.
Enjoy.
Ed
A butcher, now there's a great thing, you will no doubt
be called upon for much information.
Also there is a huge amount of knowledge on
here and lots of folks willing to share.
Enjoy.
Ed
Last edited:
Welcome SBJ. Get ready for a lot of pm's from members asking you questions... In return all our
Knowledge is yours for the asking..
Knowledge is yours for the asking..
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Is anyone here in the automotive or truck sales business?
- Started by forktender
- Replies: 39
- General Discussion
-
Featured Prime Boneless Striploin Steaks on the Q
- Started by DRKsmoking
- Replies: 37
- Beef
-
Bucket list Smoker - Humphrey's Pint
- Started by dward51
- Replies: 22
- General Discussion
-
Your Favorite Way to Use Leftover Smoked Pork Ribs
- Started by Jim_C
- Replies: 21
- General Discussion
