The Hello post.

[alaskanhunter]

Hello, I just signed up for the Smoking Meat Forums as there appears to be a wealth of information and experience here.  I am looking for some expert opinions on regrinding burger and that is what brought me here. I will start a thread under sausage I think for this question since I can't find a lowly burger section.

So a bit more about me... I live on a small island town in Southeast Alaska. A lot of subsistence type activities take up my summer, halibut, salmon, deer and moose are my main hobbies. I do all game processing myself, from hoof to freezer in just a couple days. I don't "really" know what I am doing but but what little I have learned has worked for the last 25 years. As far as smoking meats go... that is a bit above my desires at the moment but I do get to enjoy the experimentation that my dad has been trying the last couple years.

So there is a quick hello and who I am. Thanks for the opportunity to join this group and ask a couple of questions.

Bruce

 

[SmokinAl]

Hi Bruce!

Welcome to SMF!

Glad to have you with us!

Al

 

[gearjammer]

Hello Bruce and welcome to you.

Glad that you're here on this great site.

Remember pictures of your smokes are good things.

  Ed

 

[akdutchguy]

Welcome,
What part of southeast are you from?
Glad you joined us. There is a wealth of knowledge here about pretty much everything you want to know. Probably some things you didn't.
Jason

 

[alaskanhunter]

Welcome,
What part of southeast are you from?
Glad you joined us. There is a wealth of knowledge here about pretty much everything you want to know. Probably some things you didn't.
Jason

I am in Wrangell.

I was just peeking into the jerky section. I can see that I'll be spending some time in that section!

 

[akdutchguy]

I lived in Juneau for 10 years. Now I am up in Palmer. Jerky is on my list of things to try. Need to do a summer sausage first. Post lots of pics.
Jason