My name is Darren, I am 32, married, full time college student (non traditional obviously), I live in Idaho on my wife's family cattle ranch and we have A LOT OF MEAT!
The dream started off with sausage, the homemade kind, then I thought "what better way to cook it then in a smoker?".
Few hundred bucks later I ordered a meat grinder/stuffer, Hog casings, a meat mixer, a CHAR-BROIL vertical coal smoker, and a ton of smoker modding gear.
I got the $74 Char-Broil vertical smoker Wal-Mart special online with free shipping (people try to sell that thing for over $100 on eBay..REALLY?!)
I picked up an upgraded thermometer (I hear the ones that come on the cheap starter rigs are junk)
I bought some Big Green Egg felt gasket to use to seal up the doors.
I picked up the highly recommended WOK TOPPER to use for the fire basket instead of the provided dish.
In the next week or 2 I will be embarking on my first sausage making and smoking adventure.
To CURE or NOT TO CURE, that is the question
Thanks all
The dream started off with sausage, the homemade kind, then I thought "what better way to cook it then in a smoker?".
Few hundred bucks later I ordered a meat grinder/stuffer, Hog casings, a meat mixer, a CHAR-BROIL vertical coal smoker, and a ton of smoker modding gear.
I got the $74 Char-Broil vertical smoker Wal-Mart special online with free shipping (people try to sell that thing for over $100 on eBay..REALLY?!)
I picked up an upgraded thermometer (I hear the ones that come on the cheap starter rigs are junk)
I bought some Big Green Egg felt gasket to use to seal up the doors.
I picked up the highly recommended WOK TOPPER to use for the fire basket instead of the provided dish.
In the next week or 2 I will be embarking on my first sausage making and smoking adventure.
To CURE or NOT TO CURE, that is the question
Thanks all
Last edited: