Looking forward to sharing info and ideas with you guys!

Discussion in 'Roll Call' started by z-yogi, Feb 8, 2015.

  1. Hello!

    Figured I'd put a bit of a 'resume' here, showing what I've BEEN doing so far...

    Looking forward to learning some new tips and things to try from the gang here.

    I've been making sausage and jerky and smoked meats/fish for over 20 years now.

    I live in a suburb of Mpls MN, but grew up in north central MN.

    I have 2 Masterbuilt 40" Electric smokers with Glass window.

    I smoke about 20# of fish a year (amount varies wildly year to year).  Usually salmon, lakers, or tullies. 

    I smoke about 30# (raw weight) of jerky a year.  My hands down favorite jerky is made from pork loin

    sliced at 3/8". 

    My stuffers are 3 antique 8qt Enterprise stuffers.  One of them has a chain drive reducing gear for

    easier cranking when making 16-17mm snack sticks. 

    I make 400-500 pounds of sausage a year with family and friends (my basement is the 'factory').

    Summer sausage, various 'hog casing' sausages both fresh and smoked, collagen casing snack

    stix (16-17mm), and vennie bacon.

    I made my own true 3/8" SS stuffer tube so my 16mm and 17mm snack stick casings would fit right on.

    I have multiple grinders, slicers, meat bins, etc.  When we get the assembly line rolling, it rolls good.  

    Course you need to take time to BS a little and have a little homebrew once in a while too...

    I use an excel spreadsheet I wrote to figure out and track expenses and other details when making sausage.

    It works great, keeps everything straight, and helps figure out how much of what goes into each batch of sausage. 

    If someone wants a copy, I'd be happy to email one to them. 

    I guess that's about all for now.   Happy Grinding, Stuffing, and Smoking!
    Last edited: Feb 8, 2015
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. Welcome to the Forum, I sure will be watching for your post and pictures, glad you joined up


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