How Ye Doin?

Discussion in 'Roll Call' started by tennec, Jan 23, 2015.

  1. Hello from Watertown, Tennessee, 35 miles East of Nashville. I joined today because it's pig slaughtering season in Middle TN and we're doing our first  pigs this year, which means I'll have a lot of questions about curing and smoking. We just processed our barrow male Hereford/OSB cross, he weighed 580 pounds.   After putting him down and bleeding him out, dragging that big boy out of a muddy pig pin was a heck of a chore.

    Looking forward to a lot of good eating and smoking ventures.

    Thanks,

    TenneC
     
    Last edited: Jan 23, 2015
  2. [​IMG]   Good afternoon and welcome to the forum, from a windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. 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...
    Happy smoken.
    David
     
  4. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site TenneC.  580 pounds of hog ought to keep you busy for a good long while.
     

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