I have been lurking here for quite awhile, used some other members recipes from here time to time with great results, hopefully i can return the favor someday. I currently have an MES 30 and a 4x4 smokehouse, just got some brick cheap might become 6x6 soon. I enjoy smoking meats year round, trying out new recipes, and i love smoking cheese in the winter. Both sides of my family are tied to the PA Dutchand both own or owned farms so naturally we are long time butchers, smokers an meat curers. We butcher hogs every year, cure an smoke our own hams n bacons make puddin and scrapple, and we still render lard as well. I am happy to help with any knowledge from my long family history of self preservation.
