« Reply #26 on: December 20, 2014, 07:29:15 PM »
I appreciate all the welcomes. I've got jerky and pepperoni sticks curing as we speak, going in the dehydrater in the am. I'm also making summer sausage tomorrow for the break in of the "WallyWill" smoker. I'll be posting pics soon
Sounds great looking forward to seeing the pictures of all the fine cooking.
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Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)