Concord, California - Smoking, Sausage, Charcuterie, Bacon, and Jerky

Discussion in 'Roll Call' started by nfarrah, Mar 25, 2016.

  1. nfarrah

    nfarrah Newbie

    Hi Gang,

    I'm dabbling in all of the above.  I do most of my smoking in my Weber kettle, though I did recently get a Meco charcoal smoker as a five-year anniversary gift from my employer; I haven't fired it up yet.  

    I've been doing bacon about five years; sausage and charcuterie for a little over a year (and only a few attempts so far), and just got started on jerky a couple months ago.  My main limitation on doing more of this is time plus nowhere to cure salumi during the warmer months (during the cooler months, my garage is perfect).

    I'm 54 & married; been in the Bay Area nearly my whole life.  Hope to pick up a few good pointers here.

    Last edited: Mar 25, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF, Nick!

    Glad to have you with us!

    Sounds like you'll fit in real around here!

  3. one eyed jack

    one eyed jack Master of the Pit

    Hey Nick,  welcome to the site.  Isn't it amazing what all you can do in the Weber Kettle?

    I look forward to reading about some of your smoke projects.
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member


    Welcome to SMF.

  5. [​IMG]   Good afternoon and welcome to the forum, from a stormy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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