Hi there
New to charcuterie.... I have made loads of sausage and jerky but now I want to make charcuterie items like bacon, summer sausage, snack sticks, smoked jerky, salami, and also dry cure whole pieces of muscle meats.
I like to make batches of 20-40lbs so I don't have to do it too often.
It has proven difficult to find a smoker for this volume.... I really love the design of the Grilla Mammoth but it doesn't go lower than 180f and my understanding is I need something that smokes at a lower temp.
The Bradley P10 was the other option but you have to use their brand pucks (afaik) and it doesn't have great reviews.
What are my options here? How do you guys make bulk jerky and sausage without the fat rendering and melting away?
I am a few years out from building a smoke house.
The other thing is I would really like the luxury of set and forget programmability
Budget 1-2k
Thanks so much in advance for your advice!
New to charcuterie.... I have made loads of sausage and jerky but now I want to make charcuterie items like bacon, summer sausage, snack sticks, smoked jerky, salami, and also dry cure whole pieces of muscle meats.
I like to make batches of 20-40lbs so I don't have to do it too often.
It has proven difficult to find a smoker for this volume.... I really love the design of the Grilla Mammoth but it doesn't go lower than 180f and my understanding is I need something that smokes at a lower temp.
The Bradley P10 was the other option but you have to use their brand pucks (afaik) and it doesn't have great reviews.
What are my options here? How do you guys make bulk jerky and sausage without the fat rendering and melting away?
I am a few years out from building a smoke house.
The other thing is I would really like the luxury of set and forget programmability
Budget 1-2k
Thanks so much in advance for your advice!
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