Long time lurker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tuneighty

Newbie
Original poster
Feb 21, 2016
2
10
Been smoking for write a few years. Been reading lots lately as I just purchased a stuffer, and 40lbs of sausage to stuff. Also giving my own bacon a try.


My big rig: propane, wood, or charcoal



Thanks for all the great info.
 
texas.gif
  Good afternoon and welcome to the forum, from a sunny  cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary
 
Ended up being more like 60lbs of sausage ... 

15lbs (+5lbs beef) for Brats

8 lbs Hungarian Sausage

12 lbs breakfast links

5lbs (+5lbs beef) for snack sticks

The rest was frozen in 2lb increments. 

Was a perfect 30° while in the garage: (The set up and breakfast/snack sticks.)


8lbs Hungarian:


4 KG POrk

6 Garlic Cloves

2 t black pepper

2 t freshly roasted and ground cumin

60 g smoked hungarian paprika

75 g salt 

I also have 28lbs of bacon curing in the fridge. 14lbs in a dry rub, 14lbs in brine

The pig we had butchered came in at over 400lbs
 
Welcome to SMF!

Glad you decided to join us!

With your experience, I'm sure you have a lot to offer.

Al
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky