Hello Gang!
Looking forward to learning new things and sharing any nuggets of info I might have stumbled onto!
I've been making sausage and jerky, smoking sausage, jerky, and fish, and of course eating same
for over 25 years now. I enjoy learning ways to do things better, faster, cheaper while improving
quality and the fun of it all. I guess if I ever figure I have it all figured out, it will be time to move
on to some other hobby.
I have 2 identical med-small (25# max capacity) smokers.
Three 2-gal Enterprise stuffers.
2 small grinders and one really nice commercial size grinder that makes me VERY reluctant to try using
the small grinders, since the big one is just SO much faster and easier to use.
I generally make sausage twice a year, one bigger batch (usually 300-450#) and one smaller batch
(100-150#). I make jerky 4-5 times a year, and my hands down favorite raw material to use for
my jerky is boneless pork loin. Cheap, tasty, and EASY to prep (no boning, and very little fat trimming).
I also smoke fish once or twice a year, mostly salmon, lake trout, and tullibee or white fish.
See you in the forums!
