KB's Smokehouse Update

Discussion in 'Smoke Houses' started by kbrecken, Apr 3, 2016.

  1. Hi All, Great to be back, just wanted to update you all on my Smoke house activities, So Far I've managed to produce multiple projects and I'm happy to report No Fatalities! One thing I've had to do is upgrade all my possessing equipment, New grinder, stuffer, mixer and the like, 

    To date:

    200 lbs of Beef Jerky

    250 lbs of Bacon,

    50 lbs of Summer Sausage,

    125 lbs of Bratwurst,

    125 lbs of Pepperoni

    25 lbs of Chorizo








     
    Last edited: Apr 3, 2016
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Apr 3, 2016
  3. gearjammer

    gearjammer Master of the Pit

    Wow that's a lot of smoked goodness there.

    Welcome from NY.

                               Ed
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your certainly getting a lot of use out of that smokehouse!

    Al
     
  5. [​IMG]   Good morning and welcome to the forum, from a windy but nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  6. Awesome! Welcome. Great resource here and great people.
    Now tell us about your smokehouse and more pictures!
     
  7. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Hello kbreken, I was wondering if you could post more pics on your smoke house and possibly elaborate on it? I am from Alberta and am going to be building this spring for hot, and cold smoke. Appreciate any input. Thx. Charlie
     

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