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parker49
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« on: March 03, 2017, 08:26:48 am » |
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old hogs cleaned up perty good ...  |
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David f
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« Reply #1 on: March 03, 2017, 08:58:24 am » |
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What time is breakfast tomorrow?
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Bowtech99
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« Reply #2 on: March 03, 2017, 09:03:13 am » |
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That sure looks dern good!!
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Jason Dunn
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« Reply #3 on: March 03, 2017, 01:11:39 pm » |
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Mr Larry
Where you buy your casings ? I tried the real ones last time I made sausage and they are way better than the collagen ones I bought mine ready to use I know in the old days they used them straight from the hog they killed but that seems like a lot of work. Can you tell us how your smoker works guessing gas?
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parker49
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« Reply #4 on: March 03, 2017, 08:05:35 pm » |
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Jason I get my caseing at market basket the meat market bout 26 dollars a hank does about 110 pounds ..... my smoke house is 8 ft deep 10 feet wide ...I just use half a 55 gallon drum ...here's a few pictures of my set up ...  |
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parker49
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« Reply #6 on: March 03, 2017, 08:12:48 pm » |
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I start a fire in the half drum get some coals then put it in and add whatever wood I want ...I use hickory most of the time ....I have a thermometer through the front wall by the door ..I try to keep it between 150 and a hundred til they shrink up then just smoke em til I like the look of em .....big half blocks will keep your fire from blazeing up to hot on you ...  |
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Jason Dunn
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« Reply #7 on: March 03, 2017, 09:11:57 pm » |
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That all looks real good I plan on building me one like that soon thanks for the pics and info.
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