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Awesome! I need to learn how to do that. I'm planning on building a smoke house this winter, just not sure what type yet. Do you make landjaeger?
Do you only smoke meats in it or fish as well? I have been told you should have one for each.
Fine looking eats and I'd be interested in learning more about your grinder setup.....
140 lbs of sausage50 lbs venison summer25 lbs venison pepperoni25 lbs fresh pork breakfast25 lbs fresh pork sweet Italian15 lbs smoked pork polishI'm set for the winter
Quote from: Wea300mag on November 03, 2013, 02:37:51 PM140 lbs of sausage50 lbs venison summer25 lbs venison pepperoni25 lbs fresh pork breakfast25 lbs fresh pork sweet Italian15 lbs smoked pork polishI'm set for the winter Is that thermometer sticking through that stick of summer sausage or doe's it just look like it? Another question do you par boil your summer or just smoke all the way to temp? Looks very good and all pro as well