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Okay as outlined below I have made 30 pounds of Chorizo ,3rd batch this year, MY question is is there a method for smoking bulk meat? Id like some smoked flavor in my chorizo  but don't want it in links 23 pounds of Ground Venison Add 7 Pounds of Ground Pork Shoulder Add Excalibur...

I am looking at many smoke house plans, trying to decide what exactly to build. I am not sure how big it needs to be, what material to use, or what the heat source should be.  I am taking down an old shed in my yard that has plane 3/4" plywood on the roof that is in good shape.( other than a...

Ok this is my first time making smoked sausage. I read a lot of threads on here when i started playing with the idea of doing this. I used pecan wood for smoke started at 120 degrees for a couple hours then slowly raised temp to around 180- 190 over the next three hours. to an IT of 165 on...