Chuck Reed

Discussion in 'Roll Call' started by citrusseed, Nov 19, 2014.

  1. New member
     
  2. [​IMG]   Good morning and welcome to the forum, from a sunny, and  not quite as cold day in East Texas. Lots of great people with                 tons of information on just about  everything 

                   Gary
     
  3. Gary,

    Thanks for the welcome. I am new to this site and came across it this A. M. while searching for information on Bauernschinken ( Farmers Ham ). I am trying to find the process used to smoke this ham. I believe that a boston butt is used in a cold smoke process. My wife who is German loves this ham and we are only able to purchase it from a deli located about two hours away. I want to try my hand at making this type of ham. Any information will be greatly appreciated.
     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    When you get a chance will you add your location to your profile?
    Happy smoken.
    David
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Welcome , citruseed . Glad to have you in the neighborhood. Join us for fun and lots of "Que" talk

    Send plenty of Q-view and let us drool over your food and show us you equip. .

    Have fun and . . .
     

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