Cajun Newbie

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potsieko

Fire Starter
Original poster
Feb 1, 2017
43
82
St. Amant, LA
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
 
Hello and welcome to SMF from the Great white North  
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. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

 I would love to see some pics of your smoker. I am in the planning and research stages to build as well. Although we are in different climes I am searching for info, Charlie
 
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  Good afternoon and welcome to the forum from a sunny and cool day here in East Texas, and the best site on the web. Lots of             great people with tons of information on just about everything.

        Gary
 
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