Rob from Tenn

[rriley99]

Howdy y'all.
My name is Rob and I'm currently living in Tennessee. I grew up working in a small Italian restaurant kitchen. That's where my love of cooking started, especially making my own food and ingredients. We used to buy some meats from the local university where I went and I even worked in the processing facility there for awhile in school. In the restaurant, we'd make our own bacon, lardo, guanciale, and some sausages.

I'm currently working in AI and feeling... less fulfilled haha. So I want to kick this back up and make some stuff! I'm mostly interested in curing and less in smoking given my living situation, but that seems to be a decent sub-culture in these forums!

Thanks for having me!

 

[normanaj]

Hello from RI.

 

[JLinza]

Welcome from Colorado

 

[voyager 663rd]

Welcome from Canada

 

[DRKsmoking]

Welcome from Nova Scotia.

This is a great place with great folks willing to help or point you in the right dirrection if needed.

David

 

[gmc2003]

Welcome to the forums

Chris

 

[jcam222]

Welcome from Ohio. There is definitely some expertise here in alignment with your interest.

 

[rriley99]

Where is a good place to post about curing and even making a curing chamber? Looking to do some research ahead of this winter storm this weekend!

 

[normanaj]

Where is a good place to post about curing and even making a curing chamber? Looking to do some research ahead of this winter storm this weekend!

Curing

www.smokingmeatforums.com

 

[Fueling Around]

Welcome from a snow bird that is happy to be well south of that winter cold.

Norm beat me to the obvious start for curing.

Here is another recent thread on the subject.

Building a small curing set up

I've got about $750 in cash back on a credit card and I'm gonna build a lil chamber for curing. Curious in dry aging (could use bags if humidity is an issue), making some traditional charcuterie (Bresaola, Capocollo, Lardo, Gaunciale, etc). Would love to hear what everyone is using and any...

www.smokingmeatforums.com

...
I'm mostly interested in curing and less in smoking given my living situation, ...

All of my cured meat is smoked. I live in an apartment complex and smoke meat.
For the Italian styles of cured meat, resident expert indaswamp can guide you.

 

[indaswamp]

Welcome to SMF from Louisiana. I am one of the guys on the forum deep in the woods on dry curing Italian style Salumi. I can help you with almost everything you might need to know. Currently, I have a big run of Salumi and Salami on deck for next week. I pick up 1/2 a pasture raised berkshire hog tomorrow morning....

 

[Brokenhandle]

Welcome from Iowa, glad you joined us!

Ryan

 

[sandyut]

Welcome from Colorado. I think you found the right place here.

 

[Jim_C]

Welcome from California.