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