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!
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:
