This is my first time in any forum but couldn't pick a better one to start with. I'm from WI and have been smoking your typical meats for about 10 years now. Helped my Dad smoke Italian sausage since I was little. Now my Dad has passed and at 44, I'm currently in the process of trying my first batch on my own in my smokehouse I just built (pic attached).. I'm very excited to try it out. I have forgot a few details since I haven't done it in a while so I found some great info from this site. Take care and will let you know how the maiden batch turns out!
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10/6/15 at 4:24pm