Hello to all,
Guess I started wrong by posting somewhere else first. Will try to correct that now. Been watching the smf for almost a year. And I must say getting plenty of help and great ideas. I have a side-box wood smoker as well as a MES 30" that have gotten plenty of use.
Each has its good points. I recently bought an amazen smoker that is a great addition to the MES. The following is just some of what I tried making this last year. Pulled pork, Canadian Bacon, Buck board Bacon, Beef Brisket, Venision pastrami, Smoked Turkey,
Venison sausages of all kinds, Venison Snack sticks (smokies), Venison summer sausage and Smoked Steel Head.
I have a #32 homemade grinder, a #15lbs vertical stuffer (after using a jerky cannon for years) and a Hobart 1612 Slicer I picked up for a steel last spring. When I'm not cooking or smoking I'm making molds in a toolshop, fixing up old Oliver and Moline tractors, hunting for more meat or Singing in the Church Folk group. Thanks for a great Forum!
My smokies will be done soon temp 153F. I have another 5# to do tommorrow they wouldn't all fit in the smoker at one time.