Wild Hogger

[kartattack]

Hey, an old guy from Texas here. I've been grilling and barbequing mist of my life. My new adventure is curing and cold smoking hogs I take off my place. I have the quarters going in brine in a couple of days without skin. I know most say to leave the skin on for this, but I'm trying to avoid the pain of scalding and scraping. Anyway, just wanted to say Hi. I will be perusing all the great info here for days!

 

[mike5051]

Welcome to the forum!  Lots of great info and folks here.  Glad you joined us.

Mike

 

[SmokinAl]

Welcome to SMF!

Glad to have you aboard!

Al

 

[gary s]

  Good morning and welcome to the forum from a rainy day here in East Texas, and the best site on the web. Lots of great people          with tons of information on just about everything.

        Gary