new here

Discussion in 'Roll Call' started by franknap, May 25, 2011.

  1. Hi everyone, new to the site, very cool! Ive been making home made sausages for about 35 years with my uncles when i was a teenager. Bunch of Italians in NJ/NYC. They did not use nitrates back then, I certainly do! No need to wake up dead! I am trying some smoked meats now. 

    For the sausages i used to use my uncles garage with a dirt floor and about 1000 sausages hanging with a small fire in a pit on the floor to cold smoke. Now I just use a metal garbage can, (all chemicals gone naturally), and rigged up a small old Coleman stove to it to use for wood chips that are started up manually and i simply add them throughout the day and pile them on at night. 

    Works for me!
    Last edited: May 25, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member


    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!!

    Have a great day!!!

  3. 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

    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. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

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

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome tot he SMF family!
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    franknap, Morning. Welcome and enjoy the long smokey ride.

    Ain't it amazing how we survived soooo long before the FDA. Always amazes me some of the recipes from years gone by.

    Waiting for pics of your operation. Dave
  6. zul

    zul Newbie

    Welcome Franknap. I would love to hear about your sausage recipe and curing/smoking techniques a little more (maybe even a few pics).

    Ever try making chorizo?


  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, glaf you found us
  8. smokinal

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

  9. 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.
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    Don’t forget the Qview  

  11. Thanks everyone! Very cool forum! 
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    They did not use nitrates back then,

    You are right, the smoke will cure meat all its own.

    1000 sausages hanging with a small fire in a pit on the floor to cold smoke

    That's the way my grandfather did it.

    Glad you joined us my friend

    franknap likes this.
  13. venture

    venture Smoking Guru OTBS Member

    A couple of thoughts on this.  And if a flaming war starts, I will be outta here.  LOL

    In ancient times, the salt often had nitrites or nitrates as a "contaminant".

    Of course people have used salt for centuries.

    Smoke and even sun drying have been used for centuries.

    Having said that,  I do like to err on the side of safety. (Whenever the government and all their experts really figure out what that is?)

    Good luck and good smoking.
  14. yup! I hear that! 
  15. Very true Raptor! I like the comment on the government! hahaha! Yea, I dont feel comfortable to not use nitrates, maybe the air was better back then?!

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