@Joe-Hell as far as family all I can say is we are probably cut from the same piece of cloth !

@tarp I am not real tec. savvy have had trouble posting pics. but have smoked chicken, ribs , and whole turkey in the last couple weeks

@Joe-Hell all I can say is yum !

@Joe-Hell I am German , Scottish, and Irish and growing up country the moonshine works too lol.

@Joe-Hell have you ever had corn relish? we can that also

@craigrice I have a question on dried beef , if I use black bull and a tumbler then smoke at a slow rise in temp. on whole muscle then dehydrate in my oven on its dehydrate cycle then slice paper thin , is this possible?

@Joe-Hell as for peppers we canned pickled peppers

@Joe-Hell you can never have too many tomatoes. we can salsa. pizza sauce, whole tomatoes, plain sauce and spaghetti sauce

@Jonathon this reminds me of the dried beef that I asked about it was whole muscle that was brined smoked then was brought over to my grandfather and placed in the old wood cookstove that always had a fire in it to help heat the kitchen in the fall and winter it was placed there for several days and turned as a child I can still remember the smell coming home from school

@Jonathon the beef bacon I remember eating as a kid was made from the rib meat and sliced just as pork would be. A neighboring farm where I grew up raised beef cattle and had a small custom cut butcher shop that made a lot of old school things, as a teen I worked for both parts of the operation