Greetings for Alaska

Discussion in 'Roll Call' started by jnorth, Apr 11, 2012.

  1. jnorth

    jnorth Fire Starter

    Hello everyone,

      Pretty new to smoking, I started making my own sausage a bit more then a year ago.  Started with some Hi Mountain kits and moved on working my way through Ruhlman's Charcuterie book.  Last September a couple coworkers and I smoked up about a hundred pounds of bacon and a few pounds of sausage.  Only bad part was finding out that ~33 lbs of bacon doesn't last the winter.  Thankfully the snow is finally starting to melt.

      I don't have much in the way of equipment right now, just a Brinkman Smoke n' Grill my neighbor left and an old Little Chief.  I'm looking at getting something better this spring.  Also would like to try cold smoking some cheese if I can get the temp down low enough and also make some dry cured sausage.  Still looking at what to use for a curing box, ~65-70% humidity is really high for up here, I would get an old stand up freezer but don't have the room for that.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello JNorth and [​IMG]to SMF 
  3. Hello and welcome to SMF!
  4. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
  5. Welcome to our goup...[​IMG]......Glad you are here with us.....[​IMG]
  6. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 

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