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Have a big freezer and fridge there to keep it in while we feed the stuffer. We get it out in 15 to 20 pound batches

There were a couple beers involved, BUT they both went in the pot to cook some bratwurst we had made! ha Gotta have something to eat while you work! The cutting, mixing, grinding and stuffing took about 6 or 7 hours. I loaded it all in the smokehouse the next morning and that was about 5 or 6...

Well...I wish i could tell you that...BUT, we ground, and mixed 250 pounds. 100 pounds of that went into pan sausage. Then we stuffed 150 with...YES...a 5 lb. stuffer. But that will change soon! Luckily, I have some good friends who enjoy the fun and help with it and in return, of course, they...

The smokehouse is 8 feet tall and 4 feet by 4 feet... I basically used some scrap stuff I had to build it. I used 2 x 4's for studs and put them far enough apart to stack 4 inch thick cinder blocks in between to serve as insulation. I use a propane burner inside for a heat source with regulator...

I had about 150 pounds of venison/pork sausage to make and hang so I thought...why waste space and smoke in the smokehouse? So I hung the sausage in the upper two racks and dried it at about 90 degrees for 45 min or so. Then I added a half of a wild 60 pound pig and for good measure I hung a...

I've been lurking a while and decided to jump into the community! I can't wait to read and learn more!!! I have a ceramic Vision Grill and also a 4' x 4' x 8' smokehouse heated by a propane burner and a self made smoke generator.