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.

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

Smokie…?
Hope it’s not a bear!

and a few pepper sticks

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

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.

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

12lbs. Pork jerky on the smoker

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

Gotta be the jerky slicer for me, I can have my 22qt. Mixer cleaned in no time!

Chef when we use them is when I volunteer to do the dishes!!

Some walleye tacos with roasted salsa verde, don’t pay attention to the plating just a quick dinner!

Sasquatch!

I clean my grates with zep 505 and a pressure washer, takes longer to hookup the washer than to clean the grates!

Chef holy lobster tail Batman!!

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

Ten pounds of whole muscle pork jerky.

JoeB said in Chambered Sealers:

s.a.m looks good but can’t find the chamber height. Fat bob said 3”. (I think)

L*m’s site says 3-1/4" deep

https://www.costco.com/maxvac-pro-chamber-vacuum-sealer-.product.100536866.html
Costco not a bad deal!