Hello everyone,
Pretty new to smoking, I started making my own sausage a bit more then a year ago. Started with some Hi Mountain kits and moved on working my way through Ruhlman's Charcuterie book. Last September a couple coworkers and I smoked up about a hundred pounds of bacon and a few pounds of sausage. Only bad part was finding out that ~33 lbs of bacon doesn't last the winter. Thankfully the snow is finally starting to melt.
I don't have much in the way of equipment right now, just a Brinkman Smoke n' Grill my neighbor left and an old Little Chief. I'm looking at getting something better this spring. Also would like to try cold smoking some cheese if I can get the temp down low enough and also make some dry cured sausage. Still looking at what to use for a curing box, ~65-70% humidity is really high for up here, I would get an old stand up freezer but don't have the room for that.
Pretty new to smoking, I started making my own sausage a bit more then a year ago. Started with some Hi Mountain kits and moved on working my way through Ruhlman's Charcuterie book. Last September a couple coworkers and I smoked up about a hundred pounds of bacon and a few pounds of sausage. Only bad part was finding out that ~33 lbs of bacon doesn't last the winter. Thankfully the snow is finally starting to melt.
I don't have much in the way of equipment right now, just a Brinkman Smoke n' Grill my neighbor left and an old Little Chief. I'm looking at getting something better this spring. Also would like to try cold smoking some cheese if I can get the temp down low enough and also make some dry cured sausage. Still looking at what to use for a curing box, ~65-70% humidity is really high for up here, I would get an old stand up freezer but don't have the room for that.
