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I wonder who took them??? lol

It’s government money. They didn’t look very well cared for. They had a good corrosion layer looked like

I took this pic about 2 hours later that day

You would have to talk to high up people that run the yard to do that

there’s a 2612 in there possibly 2. Which I have one in my kitchen, I guess they got new equipment. This was last week. I did take a second pic at break time

I’m m glad u guys like it. Thanks for the compliments. I’m probably going to make some at work tomorrow

From 18 pounds of boneless pork shoulder and 5 pounds of chicken breast. 2 pounds of jalapeño for mild heat and other goodies. Haven’t used hog casing in a very long time but went very good. Have made sheep casing breast sausage couple times in the last year. Made the buns for the first time too

No problem from me. I cold smoked salmon couple weeks ago and did pepperoni few days later. Never heard any complaints about a fish taste or off taste. Did scrape the smoker clean after the fish either. Smoked hunters sausage pepperoni today and shouldn’t be a problem

U could have pulled it off at 190 and it would have shredded apart no problem

You need to shuffle them around in there every couple hours so they cook even

I’m pretty happy with the way it turned out, cold smoked with cheese first couple hours using oak wood

Probably lose less weight and less chance of any parts being crumbly. Going to try. Can report back. Came in today

Going to run a binder next time. Non fat powder milk

24 pound top round. Used 8.5 pounds for jerky and the rest with 2 pork butts for pepperoni. First time reverse sear. Definitely good

Smoked pepperoni and beef jerky yesterday. I may start a thread tomorrow. But today I ground up some chicken breast and made chicken meat balls. Unfortunately didn’t have any fresh peeled garlic. Just the minced stuff in a jar. Forgot to get the good stuff. Just doing a single fine grind so not...

Thanks for the likes and compliments fellas, it was definitely very good

27 pound brisket went all the way down to 12 pounds. Trimmed about 4 pounds only

First time wrapping too. I see why it’s called the Texas crotch. I was having some parts of the brisket get little dried up and over cooked lately that had to go to the bean or egg pile. Nothing over cooked and smoked way faster. Smoked at 225/250 and 27 pounder smoked in 15 hours. That’s...

I did try tossing in coffee beans in the fire too. And a look at what I had for breakfast. It was really good. Cheese and sour cream went into the grits. And decent amount of salt, I’ll get a pic of the meats cut tomorrow, I did cut one today and included into the massive feast my mom made ...