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I used a portable cedar building that I insulated and and put a burner kit from allied kenco it’s pretty handy. I use it commercially for my processing business.

Got some Jalapeño and cheese summer sausage and jalapeño cheese link sausage.

I would marinate for the time recommended first then freeze. Most jerky seasoning and marinade are meant to pull as much moisture from the meat and I’m afraid freezing mite hinder that.

Got another batch hung and smoke is rolling

Yes it is but worth it

This weekends honey do. It turned out pretty good.

jerky is hung now the worst part. The waiting. Lol

Yes sir. I own a deer processing business

Lol. Maybe I should run water sprinklers from the pipe.

This is the burner I’ll use. I just got it’s a 60,000 btu propane

Yes it’s huge. I’ll do a lot of sausage in the next 4 months.

I own a Taxidermy and wild game processing business in south west Texas. I also do some ADC trapping for the sheep ranchers in my country.

I’ll get some more pics in a few

I’ve started a new smoke house hot side is 8’x8’x8’. One side is a cold smoker walled from the hot side. The cold side is 4’x8’x8’.

Hello everyone I’ve been reading through the post on this forum for about a week and have to say there is tons of great info on here. I’ve been a smoker and sausage maker for 30 plus years and run a Taxidermy and wild game processing business and I still love to learn what others are doing and...