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.
thanks for the add, im from Lone Jack, Mo. and i have been smoking for 20+ years, started on my original Oklahoma Joes Offset and a weber. I have since graduated to a Pitmaker Vault which i absolutely Love and just acquired a PK100 to begin my sausage journey with. I started selling bacon and bbq about 3 years ago as all my friends said i should. we have developed some distinct flavors and people seem to be receptive so im moving on. i built a purpose built kitchen in my back yard and hope to have the local health inspector come and tell me what else i need besides a 3 compartment sink. everything else is stainless and up to par, i think… i have learned so much in just the 2 days ive been in this community, i hope i can impart knowledge of my successes and failures as well as glean some myself moving forward.
I cook on a Pitmaker Vault as previously mentioned and a PK100, love them both, Bacon seems to be my biggest strength with brisket and pulled pork a close 2nd. i hope to get up to speed quickly on sausage as well.
mines a bit different as i smoke for the Local homeless shelters and the local Hope House which is a shelter for abused women and children. we do an annual “Smoke out Hunger” Campaign. This year were doing 650lbs of brisket, pork butt and sausage. the first 20 butts go on this Saturday, we did 150lbs of sausage a few weeks back. keep us in your prayers as we embark on this massive amount of meat, at least to us its massive.
Deepwoodsbutcher yea I think I’ll read up on them before I just jump in. A friendly online rivalry, I hope to be in a forum where we give and receive insight on smoking. We are all on the same journey just different places in line. I want to impart knowledge on the things I’ve been successful in and glean insight on my lacking areas.
Steven Winscot this part of the homeless cook we are working on this month. 650 pounds of sausage, brisket and pulled pork.
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.
Yea I just went out and bought a knife for every plate. I guess I’ll etch and number them so I can keep them straight. I’m gonnna order that lapping plate, it’s small and I can keep it with the gear and touch up. I opted to get the regular knives, I hear L*M makes a higher grade of knife but we will see how long these last first.
Here is the other half of the run in a cheddar Brat. I opted to let these bloom, frig, freeze and package even though they had cure. I’ll post some pics of the ones I grill up tonight for dinner and show a cross section for your review as well. I think they look great. My labeling should be completed in a few weeks.
i was getting frustrated with that forum thing, thx for clarifying. i want and need a community
mrobisr rubber stoppers, carbons… what language is this, I guess Kim newer than I thought.
I have a question, this equip is brand new and first time used. We started getting a gray color every once in a while, the nut wasn’t to tight and the meat was consistently 31°
All parts washed and sanitized before as well as lightly oiled the plates and knives. We had a lot of fun, they are resting in the frig and I’ll start the pk100 in the morning to start drying.
The 2nd grind was way longer as I had to use the stomper quite a bit to get the meat to go down, didn’t think I was trying to go to fast but maybe I did. I’m def open to you veterans but I’ll say I love this new part of the business. This sausage is the mango tango from the bearded butcher mango and jalapeño with maple seasonings. Tomorrow we’re doing a cheddar brat. 
Here is the grilled finish product. Mouth feel was great consistency was great and moistness was there!, My question is, this is a mix from PS seasoning for Brats and we added high temp cheese. It’s a bit salty for my taste but the family ate them up. My question is…is there anything you csn add to counteract the saltiness besides developing your own ingredients? 
sounds good, guess ill order more knives to go with the plates that came with the machine. i watched a great video on how they sharpen the plates and knives so i will be able to keep them in tip top condition.
For now I sell word of mouth, bacon, brisket, pulled pork etc…, I’m about to call our local health dept. and get my smoke shed approved as a commercial kitchen, hopefully.
mrobisr oh yea, i smoke all those things but never have smoked fresh sausage. gonna try it.
