Discussion in 'Roll Call' started by charcuterie, Apr 25, 2008.

  1. charcuterie

    charcuterie Newbie

    Hello. My name is Kev and i live just south of Pittsburgh, PA. I have been a professional chef for 12 years. I am planning to open a restaurant in about a year. Durring the warm months i plant a garden with strawberries, raspberries, blueberries, grapes, tomatoes, herbs, peppers, zuchinni, and cucumbers.
    I pickle, can, and cure as one of my hobbies. I have been making feta cheese for about 2 years and have just begun to get into jerky making and smoking cured meats. Normally ive only smoked chickens and brisket but have started to make Canadian bacon, jerky, and smoking other cuts of meat.
    I try to do as much from scratch as possible. I dont use mixes or sauces from bottles. I personally like to buy my meat from 4H auctions. They raise some very healthy animals. Last year we bought a pig and a lamb. It cost us less than $600 after all was said and done and we ended up paying about $2.00 per pound for pork and less than $3.00 per pound for lamb. This next year i plan on buying a steer, a pig, and a lamb.
    This weekend i plan on making my third batch of jerky. Ill be posting pictures soon.
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Glad to have you on the site!!! Spent 10 years in the industry before deciding to move on to other opportunities. Gotto love that fresh homemade food. There is very little in the way of premade food at my home but you have gone beyond my efforts with all the canning, preserving and cheesemaking. I will get there eventually though!
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Welcome aboard Kev, Glad to have ya!
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcpme tp the SMF, you're in good company with these friendly folks. I know you're gonna get a lot of questions, but then again you can ask about most anything here and get a response.
  5. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF Kevin. You just found the place to take the kinks right out of the learning curve on smoking and curing! A good friend of mine buys the prize 4 H beef and pig every year from the county fair..and yer right on the button with the quality thing. Possibly some of the best in the country!

    Enjoy your time here!
  6. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey Chart,

    Wow, thats and incredible resume you have there. Look forward to some q-views. I want to back up Richtee and you on the 4H animals. Their meat is normally out of this world. Most are feed an incredible diet. Usually penned and fat marbles so nicely. Jump in with a buddy and purchase some beef. You won't regret it. Good luck w/ the restaurant.
  7. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Welcome to the SMF. Not only does 4H provide some quality meat it is also a great program for kids. Thanks for supporting it!
  8. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf..............Great to have you here.............
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hey Kev - glad to have a Pgh'er join the SMF!! I grew up in Pgh and was there for 16 years before moving to FL. Love that town and still consider it home.

    You're at the right place to obtain a wide variety of information pertaining to the art of smoking. There's tons of information to be had on the site, and it's pretty easy to search for things within the forum. Here's a link that gives a visual tour of how to search the SMF:

    Good luck with the restaurant, I'll have to try it next time I'm back home!
  10. ribeye

    ribeye Newbie

    Hey Charcuterie, do you have any experience with the Charcuterie books on the market now? I've been looking at:
    Charcuterie: The Craft of Salting, Smoking, And Curing (Hardcover, 2005)
    Author: Brian Polcyn, Michael Ruhlman
    Great Sausage Recipes and Meat Curing (Hardcover)
    by Rytek Kutas
    The Art of Charcuterie by Jane Grigson
    They all have good reviews, but if you have any experience with these books or others in the subject, I'd appreciate your feedback.
  11. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Kev, Welcome to the site. The SMF has folks that will help you and tons of info already posted to review.

    Glad to hear you are buying 4-H animals. [​IMG]I am a former 10 yr 4-H member who showed hogs and sold them in the auction every year!

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