Jonathan you wanted pics of the different types of smokers for the groups , here’s my custom cabinet!

Ten pounds of whole muscle pork jerky.

Black rifle is vet owned and proceeds go to vets I believe,…

smokin greg said in New Groups to Help Everyone on Smokers:

What about us diy’ers? I built a custom smoker from a commercial all stainless and aluminum refrigerator. Its 30+ cu.ft. At this time it works on 2 1000 watt hot plates which is my issue I am running short on getting it up to temp. Would like any thoughts

You could put a pellet burner in it.

Smokie…?
Hope it’s not a bear!

Ingredients
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Instructions
Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thouroughly, maintaining approx 34-38 degrees to prevent sme aring. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refriger ator) maintaining approx 34 degrees overnight…hang on sticks if possible (to d ry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.

I have NOT tried this, yet! KRAUTWURST

and a few pepper sticks

I rolled the dice on a ebay vac chamber sealer it works just fine probably better than a 1000 bags through it changed oil after first 100 bags, going strong, at $400

Poach’em Parksider s method works, I was having a time with casings and snap don’t now! Shout out to Parksider !!

12lbs. Pork jerky on the smoker

Bearded butchers on youtube have a nice video on butchering a lamb

22qt two speed mixer I’ve been doing a little work on, hopefully get to try it soon!

Tex_77 it’s noon somewhere!

Forgot temp holds fairly even top to bottom I’ll post some more pics later

fallflight look up sous vide, basically smoke to 120-140f. Then into a electric roaster set to 170°f cook till internal temp of 160°f then to ice bath, I put on racks and blow-dry with a fan for an hour or two then in the fridge overnight

I do a maple chipotle buckboard bacon and have a decent maple flavor, not like your chewing maple candy though, that to me is way to strong

Finishing up some jerky, the batch before had 16lbs on it and still had a rack and a half empty, didn’t want to mix up the flavors!
Better idea on the smoke it runs in this picture!

Parksider said in Anyone use one of these before?:

I scored 6 poly boards and 2 long boards from a grocery store closing for a song. I’m building one of these for sure! i want to figure out a shute to go into a vacuum bag right from the end of the board.

Need a French fry server like they use at the fast food places mounted on the end. With a clip of sorts to hold bag

Don’t need any more than black pepper and salt, no need for marinades and fancy things!

Yuenlieng Porter is another good one!