Hello from Central Cal.

[Checkered Past]

Thanks for the welcome I think we will get along jus' fine.

I didn't know I had soo many Ca. neighbors. I am located 30 miles s/e of Fresno near a small farming town called Reedley.

I like many here have been through the school of hard knocks of sausage making and I would be glad to assist with any questions and I may also learn a few things in the process

We butchered a FFA pig 2 weeks ago and I am thawing a ham and plan on starting the curing process this weekend so I will be searching the forum for some ideas since I haved had the oppertunity to smoke a 25lb ham.

I know some of the forums I've been on say if you don't have pic's it didn't happen and that's fine but I am unable to do that on this PC

[Checkered Past]

We butchered a FFA pig 2 weeks ago and I am thawing a ham and plan on starting the curing process this weekend so I will be searching the forum for some ideas since I haven't had the opportunity to smoke a 25lb ham.

I know some of the forums I've been on say if you don't have pic's it didn't happen and that's fine but I am unable to do that on this PC

Sorry I was interupted and my spelling went to chit.

[Richtee]

I know some of the forums I've been on say if you don't have pic's it didn't happen and that's fine but I am unable to do that on this PC

Hey...I'll believe ya!

Signed... a rare pict poster

PS: here's some hams I did a while back... http://www.smoked-meat.com/forum/sho...58273#poststop

[sweet_magnolia]

[Hannibal]

Welcome to the party

[ALX]