I am new to the group. I smoke with a Master Built Electric 30, also cook smoke on a charcoal and wood grill, gas grill and have two turkey fryers Master Built Electric and Propayne.
I grew up smoking and curing meat with my Grandfather in an old style smoke house that could hang 2-3 hundred pounds of sausage and had wood boxes used for salting meat. But not much smoking going on since he passed in 81. Back then we would to kill 6-8 hogs at a time and spend two days preparing meat and getting ready for smoking. Being in the central La we smoked for flavor and did not cure because of the drastic changes in the temperature. When he was younger he told me meat was left in salt to keep he bugs out or they canned it in jars. I can remember my grandmother having 5 large canners going at one time canning meat,beans , peas and corn etc. i still can any and all in the canners. I am thankful that I was able to learn a little about the way they did it back then. We did smoke and cure a few hams and sausage to what I call dry cure but we used an old refridgerator that kept them about 40 - 50 degrees. I am new here on the MES 30 so any suggestions appreciated . Also any old threads that might explain how some one else smokes cures with the MES please point me that way so I am not repeating a subject.