First off I want to thank for landing on my website. My name is Rolland Dall and I have been in the meat industry for some 35 plus years.
Back in the early days at the age of 16 I had quiet school and wanted to find work. In the small town of Byron WY there was a local Butcher shop looking for a kid to help with clean up duties. As things evolved and through the years I started going out to the field and helping with the custom farm slaughtering and latter mastering the art of meat cutting.
After five years I had gained the knowledge and skills, and an opportunity to run and manage a plant( The Zero Box) in Cody WY. It was there that we add on a wild game processing plant with a sausage stuffer and a smokehouse.
Through trial and error we mastered the smoked meats process. Like summer,salami,jerky and cured meats like ham and bacon. And now I would like to share some of my knowledge with you.
Remember that one great meal that was just out of this world delicious. But you had some fine dining restaurant prepare the whole meal for you. Now you can recreate that mouth watering meal anytime in your own backyard
THE GOAL at Backyardsmokedmeats is to in power you with recipes and reviews that you can use every day.
If you ever need a hand or have any questions, feel free to leave them below and I will be more than happy to help you out.
All the best,
– RollandFollow rollanddall