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  1. jimmyh

    Cooking capacity question.

    I've searched far and wide on this forum and I haven't been able to find what I should be able to expect for capacity on a reverse flow smoker. I have a freezer build thread on that page and find that it works well for cold smoking sausage and bacon and cooking sausage and bacon as well but now...
  2. jimmyh

    Getting my hands on a whole hog.

    So I've put an order in for a whole slaughtered market hog. I was informed yesterday that the carcass should be arriving on Friday. This will be two sides of chilled and government inspected pig! It will most likely total around 90 - 95kg carcass weight (just a little better than 200lbs). Now...
  3. jimmyh

    Refrigerated food storage

    I don't know if this has been discussed at all and if this is the proper forum to be putting it in. I would like to know what people here are using to store cooled meat. I am forced to keep in my fridge or wait for cold weather and designate a place that gets only enough heat to keep it from...
  4. jimmyh

    Convection smoker - freezer build

    About a year ago I came across a free 21 cubic foot smoker. It's been a bit of a slow process but this is as far as my brother-in-law and I have come on our build. I modeled it after the commercial smokers I have seen in sausage kitchens (and the meat lab used in my meat processing certificate)...
  5. jimmyh

    Very new member

    Hey there. I am a newly minted member - just seconds ago! I discovered this site while searching for temperature controller ideas for a freezer build that I am starting. I am a graduate of a 19 week meat processing course at a college in western Canada (Olds College - June 1999). I inteneded...
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