Thankyou for the Welcome Jeff !

Discussion in 'For New Members' started by n4ynu, Jul 24, 2016.

  1. n4ynu

    n4ynu Meat Mopper

    Just getting here but only after doing much surfing between sites and yours and your community was by far the best of the bunch, what a bunch of nice people you have here and very helpful, great job on the forum my friend, looking forward to being schooled the right way and I think I have the right spot.

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...There are a bunch of great folks here, willing to help. If you are totally new to smoking, check out the free 5 day Ecourse. Search the thousands of posts and ask questions...JJ
    n4ynu likes this.
  3. n4ynu

    n4ynu Meat Mopper

    I have already saved a ton and doing homework :)
    Not new to smoking, but sadly enough new to Brining and Curing.
    I saw the course and I am interested, just wanted to reply to your Welcome email also, ready to unleash some better meats !

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well if your interested in curing, a great first project is bacon.

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  5. n4ynu

    n4ynu Meat Mopper

    I really have a taste for some nice Jerky, though bacon would not be bad either, wife makes me a bacon egg and cheese every morning  :)
    Jerky for some emergency stash and for fishing trips
    I want to do some bacon as I do love bacon  and have read so much and seen the pics and they do have me drooling.
    I have always smoked food like steaks, burgers, brats, summer sausages, and chicken quarters cooked for 5-6 hours painted with sauce often that would make you think about killing for another piece hehehe, I always cooked slow, would fire the side burner, keep temps around 200 and use hickory, oak and maple for smoke on top of my charcoal, I could bring family from across the country lol to have some.
    Now I see I could have brought them from another continent if I had been brining / curing / and smoking, not sure how I stayed in the dark so long, but I am out of the closet now !
    I can see the Brine !  LOL
    Thanks Al for the reply, as soon as I get a couple more things rounded up I will start, #1 Cure will be here this week, got 2 - 5lb jars to hold me over for a long time, stocking up on bulk sugar, salt, garlic cloves, peppercorns, cayenne and molasses along with some various spices so I can have them on hand to try out.
    I love Jerky so want to try that, but the other reason I am starting there is because I will not need to use much room in the fridge for the moment and I can use small amounts for test jerky so I can get a feel for the process a bit better, as soon as I can afford to get these shops wired up for power in the backyard (and yes I do it myself, never made it to beverly hills with Jed), I have a chest freezer modification I will perform to make it a fridge so I can have a good place to brine and wet cure my goodies, that way they can be in the shop out of the way when I get really geared up, until then I have to share the fridge politely or I may not get that bacon egg and cheese every morning.

    Again, Thanks for the reply, I have read some of your bacon posts in the forum already, and I have already saved a couple in my .txt files I am getting ready to print out for further study.
    I had a traumatic brain injury 20 years ago and it messed up my memory and and much more, this is why I do not work............but I have adapted, I just have to go over something like this every day or other day over and over and it will stick, then it will get lost and I have to fight to fish it back up again but it is all good, I make the best of it and laugh at myself a whole lot  :)

  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group Guy!  You found the greatest bunch of folks on the internet!  Good to have you with us.

  7. n4ynu

    n4ynu Meat Mopper

    TY for the Welcome Sir, and I think you are right, I think I have the best bunch on the internet, glad to be here and slowly getting rolling, I will be in the forums soon with some reports once I get my supplies in :)

    Thanks Again,


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