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post #1 of 2
Thread Starter 

Essex county, Ontario Canada







I am part of group that gets together a couple times a year. Our last endeavour just before Christmas was 8 slabs of bacon and approx. 150 pounds of sausage.


Our smoker is a converted commercial fridge. Two inch insulated walls with an offset fire box.

Maple wood primarily with cherry added near end of smoking.

Grinder- commercial used

Stuffer- fred flintstone special hand cranker w/homemade gear reducer

Mixer- commercial stainless impeller cobbled into home made frame


I'll try and get pictures of this stuff next time we cook.

Edited by depoman25 - 12/29/15 at 7:46am
post #2 of 2

Welcome to the site.  Everything looks great to me.  Sounds like a fun group you all have there.

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