Hello from the Southern Tier of New York.......

Discussion in 'Roll Call' started by diggingdogfarm, Jun 23, 2011.

  1. I've been curing meats off and on for several years....I've enjoyed the forum as a lurker for quite some time....decided to join......

    ~Dig
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF  - glad to have you with us
     
  3. smokinal

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

    [​IMG]     Glad to have you with us!
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome aboard Dig. Looking forward to your input here!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Dig, Glad you joined us

         [​IMG]
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    There is a few upstate folks here.. And a few of us that got out of the cold.  hehehehe

    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig
    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    http://www.educationbug.org/a/marinate-vs--marinade.html
     
    Last edited: Jun 24, 2011
  7. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]
     
  8. flash

    flash Smoking Guru OTBS Member

    I was born in Corning, NY, but kidnapped at 3 months of age and turned into a Floridian. Load of folks aren't aware how beautiful NY State is. Welcome aboard.
     
  9. [​IMG] Glad to have you. Is that the same Southern Tier as the IPA I'm drinking right now?
     
  10. Hi Dig. Nice to have you.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.


    This is the place to learn, lots of good info and helpful friendly Members.
     

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
     

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 
     

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
     


    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
     


    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. [​IMG]  PM sent. 
     
  13. bakerboy7

    bakerboy7 Smoke Blower

    Welcome to the family!
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable  
     

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