Hi all I am new here, just found this forum and am looking forward to learning from you all. I have been butchering deer, making sausage, salami, home made bacon, ham and jerky for years. I started with an old refrigerator converted to a smoker. I have been using a country smoker pellet smoker (CS 450) for 3 years now and recently set up an old stainless steel 3 door freezer with a pellet feeder from a country smoker grill and am having great results using this as it maintains temps so well (the walls and doors are 5 inches thick). I am retired army (Field Artillery) and am currently a paramedic on the night shift. I raise buffalo and board horses at my place and recently acquired a 28 foot reefer trailer with meat rails in it that I am setting up as my own private butcher shop. So far I have the poly top butcher tables, a berkel meat saw, a wellsaw 400, a cabela's 1 hp grinder, 25 lb meat mixer, a true commercial freezer/fridge, a weston vacuum packer, a cabela's power jerky blaster, a 5lb sausage stuffer and lots of knives and such misc. stuff needed for butchering and smoking. I just got a commercial 2 well sink with sideboards and got it hooked up, the plan is to have the back 8 feet of the trailer walled off and cooled with a coolbot with a door to let me roll a side on the trolly from the cold storage to the front part of the trailer where we will process it. Feel free to ask questions about pellet cooking (I use mine almost daily) I smoked a turkey, 2 hams and 4 pork butts for my buddie's son's graduation party two weekends ago and it was a big hit so were the ribs last Friday for the EMS week picknic at work. I am constantly having people ask me to make jerky for them, I made 125 lbs of jerky just for people at work in the last month. Well I hope that is enough of an introduction and I look forward to getting to know everyone here.
post #1 of 15
5/25/09 at 1:54am