Hello from France

Discussion in 'Roll Call' started by papagateau, Aug 1, 2011.

  1. papagateau

    papagateau Newbie

    Hi,

    I'm a Brit who moved to France to escape the rat race and give my wife and kids a better quality of life by living at a rural pace. 

    I am now pig farmer, producing the local Gascon Black Pigs for fresh meat, dry cured sausage and bacon which we sell to the general public direct from the farm or at local markets.

    I want to start smoking bacon for my personal (non-commercial) use and am looking to build a fairly simple smoker to smoke my already dry-cured bacon and possibly hams.

    That's a bit about me, I'm going to look through the rest of the forums and then post up my thoughts and ideas of what I want to make.

    Cheers

    PG
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to the SMF family . Lots of good ideas and plenty of knowledge here .Just snoop around and ask questions.
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  5. smokinal

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

    [​IMG]    Glad to have you with us!
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]to the SMF! Send Pics of your goodies.We like to drool[​IMG].Have fun and always..
     
  7. Welcome to the neighborhood! I envy you the quality meat you are able to raise.

    If you already cure and dry meats, smoking itself will be and easy addition to your arsenal of delectable foods.

    Please post some pictures of your farm/markets/pigs/etc. 
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - looking forward to seeing what you can share with us.
     
  10. Glad to have ya[​IMG]
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF PG! I'd also love to see some pic's of you pigs, farm, surroundings and some of your cured products!
     
  12. I know this is an old post but as you’re in france and so am I, I was wondering if you have the same difficulty getting "regular" cuts of meat or explaining what you want. Most of the time when I go to the butcher and ask for brisket (Poitrine de bœuf) they argue that its an inferiour meat and don’t sell it. Same with Boston butts (I think its called Carre porc??) and pork shoulders. Did you figure out a way? Maybe its not called what I think its called? Brisket - Poitrine de bœufPork Schoulder - Epaule de porcBoston Butt - Carre porcSkirt Steak - steak de la hampeFlank Steak - bavetHanger Steak - onglet de bœufRib Eye - entre coteTender Loin - filet de bœufStanding Rib roast - cote rotieProk belly - poitrine de porcRibs - travers de porChuck - basse-coteThanks for your input!
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    i think he was once online . i didn't see him online again.
     
  14. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey, welcome

    This is a great site and if you just take your time and read all the previous posts, you will learn a HUGE amount about smoking.  Would love to see some pics of your operation--my grandfather was a pig farmer in Saskatchewan, Canada back around the early 1900s
     
  15. 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 We all have our own taste.

    Happy smoken.

    David
     

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