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Hi from central Kansas

post #1 of 15
Thread Starter 
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 #2 of 15
WOW sounds like u have somthing to add-glad u found us and is a pleasure to have u a part of SMF-I also a sausage and bacon maker
post #3 of 15
Welcome to the SMF, RedLeg! You've found a great site that is full of the best smoking and barbecuing folks around and willing to help you out! Glad to have you with us.
post #4 of 15
Welcome to the site countrysmoked.
From the sound of things you sure know what you're doing.
Can't wait to see some Qviews of your work and learn a thing or two.
Happy smokes and Happy Memorial Day.
post #5 of 15
First welcome to SMF. By the sounds of it we will be asking you questions. You're sound like your hooked up with your equipment and talent.
post #6 of 15
Thanks for a great introduction, and welcome to the SMF. I'm looking forward to your next smoke, and Q View too.
post #7 of 15
Welcome to the SMF. You've got some setup there anyway good luck.
post #8 of 15
Welcome to the forum. Looking forward to some Qview. Glad to have you aboard.
post #9 of 15
hey welcome aboard what part of Kansas are ya from. sounds like ya got lots of stuff. we like pics. and qviews.
post #10 of 15
Welcome. Sounds like you know your stuff. Looking forward to some recipes and q-view
post #11 of 15
Welcome Country. Looking forward to seeing your setup and some qview!
post #12 of 15
Thread Starter 

here are som pics of the butcher shop and smoker

here is the butcher shop inside when I got it
Attachment 21447
here it is now on one side
Attachment 21448
the other side
Attachment 21449
the good knives
Attachment 21450
the smoker
Attachment 21451
I hope this gives you guys some ideas If anybody has any suggestions let me know
post #13 of 15
Welcome to SMF. Glad you joined us. Looking forward to your input. smile.gif
post #14 of 15
What town you live in? Do you process for others? I'm in central Kansas as well. Manhattan to be exact. Like your butcher shop.
post #15 of 15
Thread Starter 

I'm just outside Junction City

I don't do custom processing but will help friends do stuff I hope to ahve the whole thing up and running by deer season. I have a taxidermist buddy who gets guys that just want the trophies to give me the meat, had to turn some down last year because it was too hot, hoping not to have to do that this year. pm me and maybee we can get together some time.
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