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  1. pwrwgnwalt

    First time Bacons

    After a successful sausage-making holiday season, and having been enticed by comments of makin' bacon on this site, we decided to try some...  On January 22 (Thursday), we took the second step (the first being to buy the pork belly).. From my sausage post, here's an account of that day...
  2. pwrwgnwalt

    Various sausages over the holidays (QVIEW)

    Hi everyone, and thanks for all the good ideas and tips in the various posts.  Thought I'd share a little QView of our sausage-making holiday, when my two college-aged boys were home. We made: 4  13# brined/cured smoked turkeys 25# Fresh Bratwurst        (our own recipe, pork & elk)    25#...
  3. pwrwgnwalt

    New to forum

    Great site!  Been browsing for a while, expanding my 'smoked meats' knowledge... Live, work and play in Montana. Old hand at jerky, sausage, curing and smoking meats of all kinds; but always learning! Use a big ol' stainless steel, double-door, commercial refrigerator I converted to a smoker...
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