Hello y'all, and greetings from South Louisiana!
I'm a 40 year old printer/pressman by trade, but also work with the local city baseball/softball programs in season.
In my down time - I enjoy hunting, fishing, kayaking, cooking, and almost anything else outdoors.
I was introduced to processing and smoking my own sausage by my uncle in 2014. I've slowly purchased my own tools to do the job myself, and I'm in the process of building my smokehouse. It will be 8' wide x 4' deep x 6' tall. Hardwood fire will be the heat/smoke source.
I've made 3 batches ( approx 200 lbs.) of smoked sausage in December 2016 and one batch of jerky using a friends smoker.
As a former softball coach for 12 years, I know and appreciate when someone knows more about a subject than myself. That being said, I'll be asking some questions and picking the brains of you knowledgable guys and gals to help me improve my meat smoking process.
Thanks,
Brant aka Potsie
I'm a 40 year old printer/pressman by trade, but also work with the local city baseball/softball programs in season.
In my down time - I enjoy hunting, fishing, kayaking, cooking, and almost anything else outdoors.
I was introduced to processing and smoking my own sausage by my uncle in 2014. I've slowly purchased my own tools to do the job myself, and I'm in the process of building my smokehouse. It will be 8' wide x 4' deep x 6' tall. Hardwood fire will be the heat/smoke source.
I've made 3 batches ( approx 200 lbs.) of smoked sausage in December 2016 and one batch of jerky using a friends smoker.
As a former softball coach for 12 years, I know and appreciate when someone knows more about a subject than myself. That being said, I'll be asking some questions and picking the brains of you knowledgable guys and gals to help me improve my meat smoking process.
Thanks,
Brant aka Potsie
