My big rig: propane, wood, or charcoal
Thanks for all the great info.
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.
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.)
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