Butcher67 I am following this thread also as I would like to try a drier batch of sticks myself.
How much meat are you cooking this weekend?
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We are prepping 20 butts, if they finish thawing in time, and injecting Tom night for a Saturday cook. We do an annual Smoke out Hunger Campaign for our Local City union Mission and Hope House. this year we raised funds and purchased 650lbs of butts, briskets and kielbasa sausage.
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Wow your the MAN! Just saw our local chain grocery stores HEB, put butts on sale for 88cts a lb. Cheapest I see in a while.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
PaPaSmokes Good for you and the other folks organizing this event. It sounds like a totally worthy cause.
Your kitchen and prep area looks well equipped .
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
PaPaSmokes Good luck on your task ahead, hope all goes great.
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PaPaSmokes love that work space! Looks like a busy weekend.
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ill post a few pics of my set up, and yes you will see a butcher block top and 1 sink. as soon as im ready to take on the health dept i will rip it out a put in the commensurate 3 bay sink and stainless top.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
PaPaSmokes I can see everybody drooling at your setup. Very nice!
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PaPaSmokes very cool shop! Thanks for sharing the pictures
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i just added the smoker room due to the need for better ventilation and CO! thats a story for another day. All i can say is watch the CO in your enclosed spaces. i need to take some finish pics with all the drywall sanded, painted and pics hung. looking forward to seeing and hearing your escapades and cooks.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
PaPaSmokes That is one sweet setup. Nice!
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Looks great, 1st class operation.
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Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearling last edited by
PaPaSmokes Wow…sweet setup !!
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PaPaSmokes wow what a great set up I would love just one of those smokers
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PaPaSmokes that kitchen looks great nice flat top grill you got there
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I made contact with our local health dept today regarding the requirement for a commercial kitchen license. They want 3 compartment sink, hand sink and mop sink as well as a bathroom. I told them I can’t do bathroom but I have one 50’ away in my house if that would suffice for a small place for my daughter and I to work. No customers on site, maybe they ok no mop sink and less reg sinks. The very nice lady said she will call me tom and maybe they can work with me and a few variances. Say a quick prayer that the Lord shows favor to us.
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PaPaSmokes That’s awesome man, you are doing good work feeding the hungry. Good luck with the inspectors (I posted a question on another post, no need to respond now) they can be inflexible but it sort of sounds like you have a good one. One piece of advice Brett Walton gave me when dealing with inspectors was never offer anything, take their suggestions/rules but don’t ask them,“would it be better if” or “do you want me to” things will go smoother.
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PaPaSmokes nice setup
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PaPaSmokes I’m sure the people appreciate all the work
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
PaPaSmokes Very nice set up, looks very functional.
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