Bellies in the smoker
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Kmucker I like your rack system.I have two bellies and loins to do after the holidays. All out of Canadian bacon and only two packages of bacon left.
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What kind of smoker do you have
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gus4416 home built from a commercial refrigerator and a sausage maker smoke generator. Finally have it working pretty well
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Looks great I have Ben thinking of trying to build one from a house fridge where did you get your smoke generator if you don’t mind me asking
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YooperDog we were too. 30# of Italian, 20# breakfast, 15# keilbosi sausage, 2 bellies, 2 hams, 15# venison hotdogs, 20# venison bolony, 10# ham deli meat. Was a long three days only waiting for the ham to pickle until Wed. Everything turned out great so far. Freezer full!
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gus4416 ordered it from the sausage maker. it was the size they sell for their hundred pound smoker. I have been real happy with it you can find them on the net at the sausage maker. Com
Put an electric stove murder in the bottom
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