Long time lurker

Discussion in 'Roll Call' started by tuneighty, Feb 23, 2016.

  1. tuneighty

    tuneighty Newbie

    Been smoking for write a few years. Been reading lots lately as I just purchased a stuffer, and 40lbs of sausage to stuff. Also giving my own bacon a try.


    My big rig: propane, wood, or charcoal



    Thanks for all the great info.
     
  2. [​IMG]   Good afternoon and welcome to the forum, from a sunny  cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. tuneighty

    tuneighty Newbie

    Ended up being more like 60lbs of sausage ... 

    15lbs (+5lbs beef) for Brats

    8 lbs Hungarian Sausage

    12 lbs breakfast links

    5lbs (+5lbs beef) for snack sticks

    The rest was frozen in 2lb increments. 

    Was a perfect 30° while in the garage: (The set up and breakfast/snack sticks.)


    8lbs Hungarian:


    4 KG POrk

    6 Garlic Cloves

    2 t black pepper

    2 t freshly roasted and ground cumin

    60 g smoked hungarian paprika

    75 g salt 

    I also have 28lbs of bacon curing in the fridge. 14lbs in a dry rub, 14lbs in brine

    The pig we had butchered came in at over 400lbs
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to SMF!

    Glad you decided to join us!

    With your experience, I'm sure you have a lot to offer.

    Al
     

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