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Stainless steel wire mesh, formed into pellet smoke tube-----these work great at about $6.00 a piece. If anyone is interested, I can post a little how to. Tools needed--pair of dykes, screw driver, wood dowel.
Blaise
I am on my second homemade large Freezer smoker, and can hang 50 lbs. of sausage. But I have to agree with the others---- I get better results and time when I do two smaller batches.
Blaise
If you are using a very lean pork (loin) you may not get a dark color no matter how long you smoke. I smoke my kabonosky 8 to 10 hours and never get a mahogany color
I usually add about 40% beef or use all beef if I am concerned about color.
Lots of people I know add cheap almost flavorless...
The Good---The Bad----The Ugly.
Anyone that stumbles into a commercial meat slicer deal, should be careful. Turns out I was lucky-----but it might have went the other way.
THE GOOD:
The Anvil is an American made product---the quality and workmanship are obvious, right up there with Hobart...
Got an Anvil 12 in. commercial slicer today. Couldn't resist-----$180.00. It's a monster----must be 60 lbs. Has blade sharpener and brand new sharpener stones.
Blaise
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