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  1. mioutdoorsman

    Help with ham

    Hello all. I am in need of some help. I had to butcher some small pigs and I now have 6 small boneless hams totaling 15.45lbs I would like to cure and smoke. I have done bacon but never ham. I got a recipe from my uncle who works in a butcher shop. When I break it down into individual gallons it...
  2. mioutdoorsman

    Freezer smoker build.

    Hello all, I am looking to turn an old stand up freezer into a sausage/bacon smoker. I want electric. Would anyone be willing to offer some advice on the best way to heat and control temps. I see alot of posts on here about the Aubers controllers but I'm not that familiar with those things. I...
  3. mioutdoorsman

    Cold smoke question

    Hello all. I’ve never tried cold smoking until today. I used the polish smoked sausage recipe from Stanley marianski’s book. 1kg meat. I cold smoked around 60° for five hours. Can I refrigerate overnight then go again in the morning? If so how many times can I do this? Or how many smoking...
  4. mioutdoorsman

    As tubes for sausage stuffers

    Hi all I just got a gander mountain sausage stuffer. I haven't used it yet. However I have used meat grinders that have tubes similar to these. I was wondering if anyone knew where I might get ss tubes instead of the tapered plastic ones that came with it. I've found with my grinder that you...
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