Short introduction

[boondoc]

I live in South Central PA.  I just started making my own meats this year.  I have an MES40 smoker with cold smoker attachment.  I have been reading the Marianski books and so far I have made snack sticks, maple breakfast links, smoked polish sausage, and bacon.  I have been reading alot of posts on here recently and decided to try Pops brine for some Canadian Bacon.  They are curing now (day4).  I injected then with the brine as well.  I bacon I made  used a dry cure with brown sugar and maple syrup.  Turned out great!  I just bought 2 full bellies (24lbs) so I can make some more as the last batch didn't last long.  I would try one dry cure and one in the brine, but refigerator is full with the brining Canadian bacon.  I'll try the brine next time for the bacon.  I also hunt and process my own deer.  Most of my sausage has been 50/50 pork and venison.  I'd like to try making some sausage with pork only.  So much to try! 

 

[eman]

Welcome to SMF . This site and this hobby can be addictive and fattening. Have fun ,ask questions , show pictures.

 

[gary s]

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

Gary

 

[disco]

Welcome from Canada, Boon Doc.

Sounds like you are already addicted to smoking! I look forward to your posts.

Disco

 

[falconblack1]

Welcome from Canada here as well!

 

[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