My, my, my....twelve days off, 6 pork shoulders, 1 full pork loin, 49 or 50 lbs of venison, 20-30 lbs of beautiful, clean, white, back fat...and a beef loin....what SHALL I make ? :shock: 1st thing will be smoked jalapeno/cheese smoked sausage for my son to take to deer camp. :grin: want to try a cu...

thanks Red, I do plan on doing this shortly...may hang outside when the temps dip down...then again this may be a good excuse to buy an old fridge...we shall see...

thanks again,

Cheers,

Rich

Wow !! That thing is "YUGE" !! looks tasty though...you may be onto something...Also happened to notice you like good steel !!

Cheers,

Rich

Wow !! That thing is "YUGE" !! looks tasty though...you may be onto something...

Cheers,

Rich

Redzed,

1st, check your pm,

2nd, could you hang something like this in say, a utility room, to cure after smoking ? or, is a "curing chamber" a must have to complete this ?

thanks in advance !

Cheers,

Rich

Those look really good, and, the cold, frosty, beverage in the background looks like a perfect match ! Redzed, what defines emulsified meat ? see the term but don't quite understand it...


Cheers,

Rich

Look very tasty !!

Cheers,

Rich

Why ? Because BACON !! Looks pretty good !

Cheers,

Rich

Thank you for the clarification Redzed...I'll have to try the 50/50 split on my next batch of smoked sausage...

Cheers,

Rich

looks damn tasty !!

Cheers,

Rich

Bob K,

I was/am very happy with the company...and yes, doing the fix myself was much better than boxing that thing up and sending it back...still working like a champ...

Cheers,

Rich

new gauge arrived, installed in less than 5 minutes...working like a champ...

cheers,

Rich

Nice, Looks very tasty !

cheers,

Rich

Butterbean,

Thanks you sir. It goes real well with a cold frosty beverage !

Cheers,

Rich

Bob K,

I also used http://www.webstaurantstore.com/ as the vendor...best price i found that included free shipping.