I'm Back

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BGKYSmoker

Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Dec 25, 2010
14,262
12,121
Rineyville, KY
One up and soon to be runnin with some throw down sausage.

afe27efd_DSC00551.jpg
 
Glad to hear you are getting back into the saddle
 
Its a work in progress but its getting there.

b503dd2b_DSC00553.jpg


Finally going to hook my fermenting/dry fridge back up.

1073238c_DSC00552.jpg
 
a pig humidifier a friend gave me
 
whoa....slow down nepas.....you need to rest after that tiresome move...........no need be in a hurry for the throw down. you have plenty of time...... they gave you an extra day so you can make your entry  on november 1st..........
biggrin.gif


they say bears sh.....t in the woods but I never seen one.............................

Joe
 
My spice, rubs, sauces are starting to come together to.

f58ed7aa_DSC00556.jpg
 
Glad to have you back Rick!

When you hook up your dry cure fridge could you give us a step by step of the equipment your using & possibly how to build one.

I think there are quite a few of us who would be interested.
 
Looks like you're "chust abott" ready, Nepas!!

Better get posting, while you can still speak English!

Welcome Back,

Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky