- Feb 22, 2017
- 2
- 10
Hello everyone. Im happy to be a part of this forum. I have been smoking salamon for about 10 years in a Brinkman Gormet electric smoker and have been using an offset bbq style smoker for the past year. I recently began processing my own meats and have been stuffing my own sausages as well.
My wifes grandfather was a butcher whos smoked meats were loved locally. He passed away last year but prior to his passing he gave me his recipie books. I am honored to have his books and am excited to continue on with the recipies he gave me.
Tonight I bought a huge old stainless freezer to convert into a gigantic smoker. I have had to split batches of linguicia and salami to get it all smoked and this giant smoker will alow me to smoke at least 25 pounds of links at a time. Im hoping to learn to cold smoke as well. I look forward to learning from the members and helping others if I can.
Thanks,
Joe
My wifes grandfather was a butcher whos smoked meats were loved locally. He passed away last year but prior to his passing he gave me his recipie books. I am honored to have his books and am excited to continue on with the recipies he gave me.
Tonight I bought a huge old stainless freezer to convert into a gigantic smoker. I have had to split batches of linguicia and salami to get it all smoked and this giant smoker will alow me to smoke at least 25 pounds of links at a time. Im hoping to learn to cold smoke as well. I look forward to learning from the members and helping others if I can.
Thanks,
Joe
