Or it is Meat Smokers?
Glad to be on this forum. I've enjoyed it so far. I'm even thinking of joining Jeanette at a buddhist temple somewhere.
I'm from Osage County Missouri. It's rough hill country full of rock and hardwoods. I live in the country where I can see nothing but trees for miles and work in the city behind a desk. I keep some chickens, a small orchard and enjoy the outdoors. My family has butchered our own beef and pork for years. My father-in-law's log and mortar "smokehouse" was well over a hundred years old. It was amazing how that building could hold the cold when hanging meat. Our building is more mordern now but we still get together and butcher over the winter months. We usually salt-cured our ham in the smokehouse for 6 months or so but I never really cared for that dry salty taste. that's when I decided to start smoking our meat myself. Before we had taken the bacons and sometimes the hams to the local butcher and had him smoke and cook it. I started with bacon and worked my way up to making my own venison summer sausage. Now I'm hooked. I purchased an electric brinkman which worked OK for cooking meat but wasn't set up very well for large bacon slabs and suasage. You can see my latest smoker build in the electric smoker section.
I also enjoy shooting old black powder replica firearms and woodworking in my shop. I just seem to find too much to do.
enough 'bout me.
Glad to be on this forum. I've enjoyed it so far. I'm even thinking of joining Jeanette at a buddhist temple somewhere.
I'm from Osage County Missouri. It's rough hill country full of rock and hardwoods. I live in the country where I can see nothing but trees for miles and work in the city behind a desk. I keep some chickens, a small orchard and enjoy the outdoors. My family has butchered our own beef and pork for years. My father-in-law's log and mortar "smokehouse" was well over a hundred years old. It was amazing how that building could hold the cold when hanging meat. Our building is more mordern now but we still get together and butcher over the winter months. We usually salt-cured our ham in the smokehouse for 6 months or so but I never really cared for that dry salty taste. that's when I decided to start smoking our meat myself. Before we had taken the bacons and sometimes the hams to the local butcher and had him smoke and cook it. I started with bacon and worked my way up to making my own venison summer sausage. Now I'm hooked. I purchased an electric brinkman which worked OK for cooking meat but wasn't set up very well for large bacon slabs and suasage. You can see my latest smoker build in the electric smoker section.
I also enjoy shooting old black powder replica firearms and woodworking in my shop. I just seem to find too much to do.
enough 'bout me.
