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New Here

post #1 of 4
Thread Starter 

I have been hanging around for a while and thought it was time to join.  55 yo, old enough to know better but will probably try it once anyway.  I live in New Braunfels Texas. I have a weekend place in Rockport and a ranch in Rocksprings.  I am the electric operations manager for a mid-size public utility.  My hobbies are hunting, fishing and cooking.  


I have a 8"X10" old school smoke house that I use for cold smoking.  It has a small AC unit and my smoke pot sits inside on the floor.  I use the AC to keep the heat down while smoking.  I am not an offset smoker fan but I do have a 250 gallon smoker/BBQ on a trailer.  I have a UDS, gas grill, Big Easy and a couple Webers.





I moved the dry sausage into the house today to finish drying.  It is wet outside and the sausage only needed a couple more days to dry.  My equipment is old school.  I have a 1 and 1 1/2 gallon enterprise stuffer.  My grinder is a 32 attached to a 40 to 1 gear reducer and a 3/4 hp wash down motor.  next time I set the sausage table up I will post a picture  We made 275 pounds of sausage, buck sticks, salami our version of a hot dog.  The dry sausage in the picture is the last thing out of the smokehouse.


I started my first batch of bacon today BBB and belly.  Thanks to everyone here for posting recipes and methods.  I went with Bears recipe.  I also make my own sauerkraut and boudin.  


I look forward to hanging out Jim  

post #2 of 4
Welcome Jim, glad ya joined us ! Nice bunch of dry sausage ya have there... icon14.gif
post #3 of 4

Nice, be looking forward to seeing more of your post



post #4 of 4

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

That is a bunch of fine looking sausage.
Happy smoken.

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