eggflipper Welcome to the Board, 17 years is a good amount of time and I’m sure you will have some good knowledge and opinions to share with everyone!
Sam here from Woodbury, Ga. I’ve been smoking meat for about 30 years now. We have a small farm and process our own pork and chickens. Avid hunter with two in the freezer so far this year waiting for hog processing time. Gonna stock up on brats and summer sausage.
Farmer1 Welcome to Meatgistis! We love to have both new processors and more experienced ones, like you, on here. If you have any questions feel free to ask or post pics of anything you have made.