Howdy from Kirkfield Ontario Canada

Discussion in 'Roll Call' started by ntbugtraq, Jan 18, 2016.

  1. ntbugtraq

    ntbugtraq Newbie

    I'm Russ, an ex-computer geek turned farmer. I have 13,000 garlic planted, oyster and shiitake mushrooms, dahlias, 216 maple taps, and a growing flock of my own breed of chickens (currently I have ~100, but I have 96 eggs in the incubator as we speak.)

    I have a Bradley smoker (the non-automatic type) with an Auber PID. I haven't used it as much as I'd like, so I'm here to try and learn more. I'd like to learn about curing to make hams, smoked salmon, and sausage...as well as smoking.

    Right now I have 22 week old cockerels, and will be raising more and more as I work on my inbreeding project to produce better hens. The meat processor won't open again until the end of May, so that gives me a lot of birds to try different smoking recipes. I look forward to your suggestions.
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to SMF!

      Go to forums and Check out the curing section.
     

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