New to the forum

Discussion in 'Roll Call' started by cowboyjerky512, Apr 7, 2014.

  1. Im adam packard from nacogdoches tx. Ive been working on my jerky for 10 years now and i think i finally figured it out fairly well but always ready to learn something new. I have a slaughter house in my back yard where my grandfather taught me to process deer which we still do every year and have done for the past 25. I have a 10X10x8 smokehouse made of concrete blocks,where we smoke anywhere between two and four hundred pounds of sausage at a time or 50 to 75 pounds of jerky at a time. Not exactly a noob but always up to learn a new trick or two!
     
  2. Hey neighbor to the south, welcome to the Forum, I sure would like to see some pictures of your smoke house.

    Gary S
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome to SMF! Would love to see a picture of what 400 pounds of sausage looks like. That's a lot of sausage.
     

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