Hey everyone. My name is mark and I added a 421 to the name. That 421 is the number of a very bad road high in the Colorado rockies. I'm from Southeast Texas but spent considerable time in the mountains hunting both deer and elk. My heart stays in the mountains, my job and family keep me in Texas.
I enjoy making jerky, sausage and generally anything that is cooked outdoors. Pork ribs and beef brisket are favorites. They're slow cooked on a pit. The sausage and jerky are smoked in a homemade smoke house. The back of the house can hold about 25 lbs sliced meat for jerky on expanded metal trays The sausage hangs from bamboo poles overhead. The smokehouse measures about 4' wide by 6' deep. It will hold about 85 pounds of sausage. I build a small fire on the floor. It works great and is patterned after my Grandpa's although his would hold 200 lbs sausage.
I have fond memories of my grandpa smoking sausage in the family smokehouse at the old place. Something very natural and down home special about the smell of wood smoke when curing wildgame. That's a smell and passion I'll keep enjoying and pass down to my children. Just stirs up feelings of hardiness while honing the survival instincts. A man thing I reckon. Glad I found the forum! I'd help with anything if needed. mark421