- Jan 14, 2017
- 9
- 22
Hello, I am Wayne from Northeast Indiana. I wanted to start smoking because I love Brisket and it is so expensive to buy from the BBQ joints! I started using a charcoal grill with a heating element in the bottom a few months ago, it just was not working out long term. my lovely wife got me a MES30 for Christmas and I have already smoked 2 racks of ribs, a 15 pound packer brisket, and a 7 pound brisket flat. Definitely sticking to the packer from now on, turned out so much better than the flat. Today I am making my first fatties, going with quart-sized baggies so they are a little smaller and I can modify a portion of the ingredients for my 3 YO daughter will eat it. I am making two breakfast fatties with breakfast sausage and two pizza fatties with italian sausage.
Next I am wanting to learn about curing, as I also love snack sticks which are also very expensive to buy quality ones. I am lucky to have a birthday in January, so I can always buy things to supplement whatever I get for Christmas. This yea I am thinking it will be a 5 LB. LEM sausage stuffer kit and a vacuum sealer.
I am looking forward to learning a lot from this forum as well as from my father-in-law. He has been smoking pork for his entire life and just recently upgraded from an old rusted out homemade smoker to an Lang 84 Deluxe.
Next I am wanting to learn about curing, as I also love snack sticks which are also very expensive to buy quality ones. I am lucky to have a birthday in January, so I can always buy things to supplement whatever I get for Christmas. This yea I am thinking it will be a 5 LB. LEM sausage stuffer kit and a vacuum sealer.
I am looking forward to learning a lot from this forum as well as from my father-in-law. He has been smoking pork for his entire life and just recently upgraded from an old rusted out homemade smoker to an Lang 84 Deluxe.
