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Hey everyone! Been smoking meat for a few years now with a propane masterbuilt. Have dreams of building my own RF smoker someday. I have identified a potential tank on my grandfathers farm, now just need to find the time to do it! I am located in Johnston.
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Sparkee, welcome from a fellow Iowan. I live in Johnston and started smoking food about 3 years ago. Has been a fun journey, enjoy! Let me know if you have questions, but the guys and gals here have been a great help to me.
Chris
The loin I used was smaller so I just sliced it into "discs". It worked well for me, but you could cut the whole thing in half the long way then slice it if you want.
Let me know how it turns out if you try it!
Yeah, the pork was great. And at under $2/lb for a pork loin, that beats the price of beef. Much easier to slice too...just trim a little fat off the surface.
I treated myself to a new meat slicer last week. Got the Chef's Choice 615 after reading many reviews of it on the forums. Decided to make some jerky for it's inaugural run.
Started with a Sirloin Tip Roast, and I had about 2lbs of a pork loin in the freezer so I decided to try pork jerky...I...
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