[Mat-w]

Hello all

As you probably guessed from my user name im Mat.

I was looking for info on curing and came across this site, had a look throuh and had to join, its full of great information.

I dont have any livestock or as yet event grow my own veg, but im looking into it and it will be something i do in the near future.

At the moment my hobbies are fishing, but even more so bbq, and smoking meat and im looking at making my own smoked bacon, hence the cure info i needed.

Well im off to keep looking though the forum so hope you all had a nice weekend and i will no doubt soon have a few questions for you all



mat

[deepinthewoods]

hi mat, im currently working on my cold smoker, get my whisky barrel next week all being well. now ust need to catch some more trout.
welcome to the mad house.

[Mat-w]

Hi mate

I have several smokers from coal , wood to electric

I also have a cold smoker that i built a few years ago for cheese, but i have been selling home made smoked cheese for a while and i need something a little bigger now.

At the moment i have a pork shoulder in a hot smoker its been in there for 10.5hrs and is nearly upto temp, thats dinner tomoz sorted 

[deepinthewoods]

a bit of smoking experience would be useful on the forum, ive got a little woodburner and the pipe set up so far, maybe start a 'smokin' thread up in techniques??

[Mat-w]

Good idea mate

Im no master smoker, but im not bad and have been selling smoked cheese and meat for awhile, and have been smoking for personal consumption for about 13 years now

Also i do have a few very good recipe's for ribs, brisket, shoulder well tbh ive smoked the lot. and most of the food we eat in our ouse has been cooked in the smoker, sometimes with and sometimes with out smoke

 cold smoked then roasted Garlic is outstanding


mat

[deepinthewoods]

cool, u have a pm.

[Rosemary]

Hello and welcome from Carnoustie 

[lill]

Hi and welcome to the forum 

[Mammyshaz]

Hello,  welcome from durham