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I don’t remember. That was last 4th of july in 2025. Maybe 3oz

Here’s the piece of black locust I milled back in sept 2022. Air dried outside for 2 years the. Brought inside for 2 years so hopefully this puppy is dry. Should I stuck my moisture meter in it after cutting it. Probably 12% or less

Here’s mine. Didn’t quite get it build in time. Built the truniun caps and cut the black locust trails yesterday. Could have got it done but the guy cutting the caps on the cnc torch took couple weeks. Can’t complain about free tho. Been working on this on and off for 1.5 years

Thank you. I honestly just looked up a few YouTube’s. It was my first time I don’t remember. I plan to smoke a good amount soon

The rub was apple rub seasoning from winco and then I added a non salt rub from Costco I think and then I added some pepper and ground some fresh coffee beans and put a lightish amount of that on

Did 6 racks. 1 rack came off early. Dry rubbed the night before. Tossed them on the smoker then chopped up the oak wood and started the fire. Ran the smoker about 225. Got a little higher at time. They took 6 hours, I definitely tossed a couple of the ugly ribs on my plate but that’s ok

Thats a dog!! I thought about doing what you’re doing. To save and grind the meat. You save a buck a pound over st Louis cut but that trim is still a little more expensive the boneless pork shoulder tho. Spares are 2.69$ a pound for me and boneless shoulder just went from 2$ to 2.49$ a pound

I wonder who took them??? lol

It’s government money. They didn’t look very well cared for. They had a good corrosion layer looked like

I took this pic about 2 hours later that day

You would have to talk to high up people that run the yard to do that

there’s a 2612 in there possibly 2. Which I have one in my kitchen, I guess they got new equipment. This was last week. I did take a second pic at break time

I’m m glad u guys like it. Thanks for the compliments. I’m probably going to make some at work tomorrow

From 18 pounds of boneless pork shoulder and 5 pounds of chicken breast. 2 pounds of jalapeño for mild heat and other goodies. Haven’t used hog casing in a very long time but went very good. Have made sheep casing breast sausage couple times in the last year. Made the buns for the first time too

No problem from me. I cold smoked salmon couple weeks ago and did pepperoni few days later. Never heard any complaints about a fish taste or off taste. Did scrape the smoker clean after the fish either. Smoked hunters sausage pepperoni today and shouldn’t be a problem

U could have pulled it off at 190 and it would have shredded apart no problem

You need to shuffle them around in there every couple hours so they cook even

I’m pretty happy with the way it turned out, cold smoked with cheese first couple hours using oak wood