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  1. S

    Wire wrap for pig

    Pig came out great! Thank you for everybody’s help!!!
  2. S

    Pizza oven, Santa maria grill , & smoker build

    Dang I need to really step it up. I am pathetic. This is beautiful. Great job.
  3. S

    Half hog on cinder block smoker

    Thank you!
  4. S

    Half hog on cinder block smoker

    Hi folks. I apologize if this was already asked, I can’t imagine it hasn’t been. I couldn’t find an answer. I am looking at doing a 60 or 70 pound half hog on a new cinder block smoker. Half hog is $1 lb cheaper at this weight. 2 questions. 1. Can I assume that a half hog cook time is close...
  5. S

    Wire wrap for pig

    Heck yes. Thank you!!
  6. S

    Wire wrap for pig

    Alright, thanks guys. I already have 2 of 24x48” of this stuff (#9 expanded flattened). I was gunna use that as my base grate but I’ll switch up my cinder block plans and add more rebar for meat support and use the two pieces for the wrap vs an unneeded grate. Do I tie them together w the hog...
  7. S

    Wire wrap for pig

    Working on building a cinder block smoker. Challenge I’m having is the type of mesh wire to wrap the hog in. can I use concrete wire mesh? It’s non galvanized. other ideas? sorry.I’m sure this has been asked but, for the life of me, I cant find a solid answer. Thank you!
  8. S

    Liquid in summer sausage

    Thanks. everybody. I probably need to figure out how to drain it better, and then watch out how much fat I add. I was way over on the fat and cooking temp, and that probably is where some of the liquid came from. Hopefully I'll shoot another buck & get more meat to try it again. I'm glad I...
  9. S

    Liquid in summer sausage

    I absolutely used too much pork fat, but oh well. Lesson leaned. The sausage that I used a thermometer on got to about 170. The meat was a bit wet but I drained it the best I could. Is there a trick to draining it? Here's the recipe...
  10. S

    Liquid in summer sausage

    Hi, I made venison summer sausage for the first time in years. After smoking, cooling, and blooming, there is (still) a lot of liquid inside the casings. What did I do wrong? I assume the meat is still fine to eat. Right now they're cut in half and sitting on a cooling rack (for airflow) so...
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