depoman25
Newbie
- Dec 29, 2015
- 2
- 10
Essex county, Ontario Canada
I am part of group that gets together a couple times a year. Our last endeavour just before Christmas was 8 slabs of bacon and approx. 150 pounds of sausage.
Our smoker is a converted commercial fridge. Two inch insulated walls with an offset fire box.
Maple wood primarily with cherry added near end of smoking.
Grinder- commercial used
Stuffer- fred flintstone special hand cranker w/homemade gear reducer
Mixer- commercial stainless impeller cobbled into home made frame
I'll try and get pictures of this stuff next time we cook.
I am part of group that gets together a couple times a year. Our last endeavour just before Christmas was 8 slabs of bacon and approx. 150 pounds of sausage.
Our smoker is a converted commercial fridge. Two inch insulated walls with an offset fire box.
Maple wood primarily with cherry added near end of smoking.
Grinder- commercial used
Stuffer- fred flintstone special hand cranker w/homemade gear reducer
Mixer- commercial stainless impeller cobbled into home made frame
I'll try and get pictures of this stuff next time we cook.
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