Happy Saint Patrick's day, the weather is great and I have a butt in the smoker. I live in the mountains and am trying to learn more about the old ways of curing and smoking meats that have been used in these parts for generations. I have a chargriller smoker set up for now but am working on building an actual smoke house in my yard that when finished be a include a grill, bread oven, and a prep area. I also just got a meat grinder and sausage stuffer which I have been putting to good use.
