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emans proportions are about right, and alblancher's right on about the abt's, those will go over big time, and maybe make up some moink balls.
As far as feeding the strippers, go with sausage.
Alright midwest... I've done a few turkeys already, in fact I just did a turkey breast this past Sunday. Of course you're gonna want to brine the bird, and inject the bird, I used travcoman45 recipes this past Sunday, and they where awesome. Here they are :
Poultry Brine:
1 1/2 Gal Water
1/2 C...
Hey congrats on your breaking in of the new smoker. As far as removing the membrane, I cut a corner of it with a knife, and lift it up a little, and grab it with a wet paper towel, works for me.
Nice P4B, that's some sweet lookin bacon, I hate running out of propane mid smoke, luckily I have a hardware store a block away, I've had that happen to me before...
Bumping this up.
I'm not sure on what kinda discount you'd get, I'm assuming if you talk to the manager at the store they might give you a volume discount.
As far as what to charge, you gotta figure what do you think you time is worth, the type of meat your doing, it takes a long time to smoke...
All of the above is true but, I'm willing to bet that you'd have more health issues from eating fast food 3 times a week, then you'd have from the same amount of smoked meats, plus it taste a helluva lot better.
Try the stuff the company that marks for buried utility lines, them bastards spray painted my driveway, that stuff would not come off, I had to reseal my driveway.