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Long time lurker

post #1 of 4
Thread Starter 
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.
post #2 of 4

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

post #3 of 4
Thread Starter 

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

post #4 of 4

Welcome to SMF!

 

Glad you decided to join us!

 

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

 

Al

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