- Nov 8, 2012
- 3
- 10
Howdy all,
New to the forum, have been smoking meat for years, I use a homemade smoker, Made from an old insulated aluminum proofing cabinet (adjustable heat from 0 to 230 degrees), and a smoke generator (again homemade) that hangs on the side. I do mostly venison summer sausage, snack sticks, and jerky, in batches from 25 to 100 pounds, Thought I would stop by and see if I was doing it correctly after 15 years (LOL).
Eric
New to the forum, have been smoking meat for years, I use a homemade smoker, Made from an old insulated aluminum proofing cabinet (adjustable heat from 0 to 230 degrees), and a smoke generator (again homemade) that hangs on the side. I do mostly venison summer sausage, snack sticks, and jerky, in batches from 25 to 100 pounds, Thought I would stop by and see if I was doing it correctly after 15 years (LOL).
Eric
