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Ribs, sausage, bacon and pork butts.

post #1 of 4
Thread Starter 

Hello all fellow meat makers. 

I am a resident of Farmington, MN.

My Grandfather was a farmer around Barney, ND.  He gave me my first meat grinder.

It is an old hand cranked cast iron device that served him and me well for decades.

The next grinder was purchased from a outdoor sports store. One hp self contained unit.

It does OK for small projects but lacks the ability to grind the volume needed for 30+ lb projects.

My meat grinding has been upgraded to a  #32 mounted on a steel frame powered by an electric 5hp motor.

A few pillow blocks and pulleys serve as gear reduction and a belt tensioner from a mid 90's vintage chevy.

This thing will grind from fingers to shoulder faster than you can say ouch. 


My father was a meat cutter for 30 years.  He worked for Hanson's meats in Minneapolis back in the 1960's.

Then worked for Super Value and then Country Club Markets when he retired.

He set me up with my first smoker, a little chief aluminum box with a hot plate in the bottom.

My next smoker was a 30 gallon galvanized garbage can.

Now I have a custom made plywood device.  Two heating elements from a electric range with controls.

It measures 2"x2"x4" and does exactly what I need it to do.


I love making sausage, bacon of all varieties, ribs and sloooow schmoked pork butts.


I am certain this forum will serve all of us well as an educational and fun source of smoking and meat making.

post #2 of 4

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located.  You will probably get to meet some of the members from your area!


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



post #3 of 4
Welcome to the forums, Archie! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

post #4 of 4
Hi Archie! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!
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