New guy here George from Texas

[oldworldchef]

I found this site because I'm looking to open
a custom meat processing facility and a possible retail establishment. I'm a chef and work at a hunting lodge and see a lot of opertunity in this, plus I could land a contract with a local hearitage free-range pork grower to make his sausage to sell. I have made my own sausage from deer many years ago and have the nack for this by reading books and using my food knowledge . I just bought a charbroiler smoker and will be making my own sausage again soon. Need one more deer!

 

[tropics]

George Welcome to SMF lots of guys on here from Texas and everyone is friendly and helpful, use the search bar and don't be afraid to post a question.

 

[gary s]

  Good  morning and welcome to the forum, from a beautiful sunny and chilly day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

[gary s]

Where abouts in Texas are you ?

Gary

 

[themule69]

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

 

[disco]

Welcome from Canada, Chef!

Your plans sound great. I hope you find time to post your progress and projects.

Disco

 

[chilefarmer]

Welcome George, Sure looking forward to your post. CF

 

[oldworldchef]

Thanks everyone , I should be smoking some
Sausage, deer jerky by next weekend and making pan sausage from venison and pork . I have one deer trimmed , but hope to get another on Sunday . I will post picks ASAP when it's done.