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Hello from MN. long time browser finally pulled trigger and joined.
been smoking meat for a few years in a homebuilt. like to chat about just about everything. mostly just sausages and sticks. would like to do some ham or bacon though some day
anyone ever heard of Koch meat industry equipment? I acquired an old smokehouse that appears to have been originally electric for the heat source. the heat chamber area is 42"x42"x14" and the cooking area is 42"x42"x66" has about a 6" exhaust hole in the top, a two inch hole in one side, and a...
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