rjh2 said in How to load your snack sticks to MB40:
chippewa How many pounds can you do at a time in the MB40?
My memory is horrible! But I believe that was 15#. I usually keep really detailed notes but I haven’t since I got the extra racks.
Got another load going in.
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by Lance
Smoking sausage
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Lance Can we see a full shot of that smoker? I can’t tell from this pic but it looks homemade and it looks huge!
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Jonathon
It’s is a homemade smoke house. It’s a cedar building that I insulated and lined the inside with 2x10 oak it has 2 rooms, a hot side and a cold smoke side. The dimensions on the whole smoke house is 8’x12’ the cold smoke side is 4’x8’ the rest is my hot side it’s heated by a propane burner with a wood tray and is fully temperature controlled. The cold side has a smoke generator that pipes the smoke into it and I have an ac unit in it to help temp control. I use it for curing meat and sausage. I’ll try and get some pics of the entire building.
Its A version of the smoke house my great grandfather and grandfather taught me sausage and jerky making in.You never work a day in your life if you love what you do.
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Lance
That’s remarkable. Who’d have thought of an ac unit. Amazing! You’re lucky to of had great wisdom passed down. Can’t wait to see entire structure.
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Jonathon
Please excuse the mess I’ve been to busy to clean up this week. LolYou never work a day in your life if you love what you do.
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Lance Incredible!
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
PapaSop
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Lance Yeah, that is pretty spectacular! Your Great grandfather and grandfather both deserve some credit with teaching you to make a smokehouse like that one!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://www.youtube.com/@waltonsinc
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
PapaSop
Yes I’m very lucky to have had great men to show me some old world methods and recipes. I still incorporate new methods in my operation kinda best of both worlds. -
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Jonathon
Yep they were great men. I’m lucky that I got learn meat processing and sausage making from them. -
Lance omgosh…that is incredible!!!
Better Living Through BBQ!
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Joe Hell
Thanks Joe -
That is one awesome smoke house
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
Lance That’s one awesome smokehouse! Well done. I can almost smell the smoke/atmosphere of it by just looking at the pictures.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Outstanding
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Lance Now that really sounds like a great smoker, with some fore thought in building it.
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I bow to the man that created this incredible little meat house
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is that a coolbot cold room on the side?
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Lance that is just amazing. Great looking sausage too.
. When do you find time to do any taxidermy? -
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Ridley Acres yes it is thats where i do my dried sausage as well as my bacon and hams
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