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Well, the smokehouse has made it home! Moved it from my Dads house this Tuesday to its new home...my backyard. Here is a few pics of the shelves I made. I made the dowel rods to hang sausage from as well as use for basic shelves.
And here is a pick of my 732 and the shelf I had made for it....Cant wait to fire this thing up!!!
I have one question, is the metal mesh for the Jerky have a Zinc coating?????
Having the meat "on" the Zinc may have an affect on the Jerkey, the heat won't get high enough , I was just worried of the Marinade juice and salts would react with the coating.
I don't know much about cypress wood but I'm guessing he out a protective coating on it. Just wanted to point out that this post is 2 years old and the poster hasn't made a post since 2012 on his account. Just FYI I wouldn't hold my breath for him to respond. But don't let that turn you off. There are a pile of active knowledgable members willing to help u out anyway they can
Afternoon...... I would use boiled/raw linseed oil on the outside and flax seed oil on the inside.... Flax seed oil is the edible version of linseed oil.... It is a "drying" oil that hardens over time.....
Some pics of a smoke I did in the past. I plan to do 100 pounds of sausage this weekend. Maybe it will look a tad but more to capacity. It swallows that 10 pounds.
I smoked it @ 150 for 3 hours and then @200 for about 45 minutes until the sausage reached 155. Any suggestions/comments are welcome