Who is the new guy?

  • 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.


Original poster
Jun 14, 2023
Hi from Budapest!!

I have visited your site on various occasions, just enough to know this is the go-to site for all things smoking and curing related, and now I decided to jump in as I ventured down this path with more guts than anything else just to reach my first hurdle.

I am an engineer by trade, born and bred in South Africa but is currently residing in Hungary managing the local office of our mother company. The way meat is cut and prepared here differs from back home and it did not take long for me to start making my own sausage and butchering my own pork and lamb. (I did not raise them, only bought the whole carcasses :))

I started building a curing chamber, but the opportunity to make proscuitto put that project on hold and the process started. With your permission, I would like to post a thread dedicated to that process and the question I have now. Will I kill my whole family if we dare to eat this thing. It looks like proscuitto, it smells like it too (I even bought a horse bone needle in Italy to test it), but I am too scared to eat it.

Anyhow, I am elated to be here and look forward to some interesting future projects.
Hi and welcome the SMF!
Cruise on over the the curing forum and start a thread on your proscuitto. Tell us about it, and post pictures of your process. We will sort it out for you.
Welcome from Mississippi! There is a wealth of curing info on here and folks that will make your head spin with the knowledge they have. Look forward to your post and pics.

Welcome to the forum from New Mexico, USA
When ever I make any cured meat, I try a small piece first and wait a few hours before wife tries it.
I figure that if I screwed it up, I should be the one to suffer. Haha
Come on in and welcome from Virginia. I am in the infant stages of drying chamber learning so hopefully we can learn a few things together.

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

Hot Threads