Nope, no stopping now. Now it is just more volume, more volume, more volume, and different recipes. The recipe and the process are right where i want them, thanks to the posters here, now it is all about building up the inventory. I am actually going back home this weekend, and getting all of my gear from my father. his passion right now is dutch oven cooking, and only smokes food when i'm around, so he said i might as well take all of the gear with me, so soon I will have a #22 grinder, a 3 lb plunger stuffer, and a remote control 2 probe thermometer that has a sending unit for outside, and a digital temperature readout that i can carry with me to monitor my smoke chamber and internal meat temperatures from inside my house. It is about to get a lot easier for me to make the big batches.
BTW, anyone have any tried and true recipes for jalapeno/hot sticks?? Or maybe some venison cheese sticks??
And actually, I was looking at the MES for a christmas present for this year. I got the little chief for $20 second hand to get going, and may take it to the lake to have the option of smoking up there. I swear, Cabela's had the MES marked down to 179 a few weeks ago, and it took everything i had in me not to pull the trigger on it then. Down the road I will have one. would you recommend it over the bradley?? The thing about the bradley is that i don't like the idea of paying $20 for every 16 hours of smoke. especially when i have a wood chipper and 130 acres of wooded land with enough hardwood to smoke anything i wanted for the next 100 years. But, if it is a lot better, i would consider it.
