cafisherman Welcome aboard. I love smoked salmon. I usually only do it here in Texas when it is near freezing and do a cold smoke.
Have you done a hot smoke and cold smoke? What temperatures are you smoking salmon at?
Just because I got my MB cheap. I was not worried about cutting holes for hanging rods, or smoker add ons. Bought a stainless vessel, drilled holes and mounted smoke pipes, added airflow through the pipe and mounted on a removable base. No candidate add longer burning smoke to my cooks. Also dont need to open the door to add chips. Lastly, I can move it to my grill or smoked a plate or drink under cover.
Now if you are committed to using as much of the hog as possible, the intestines can be used for casings and the stomach can be prepared and eaten, but you need to flush them several times of their contents and that is not the most pleasant job.
For me, I will stick to buying hog casings casings.
I suspect we’ll just do the fresh casing once just for the experience and then go back to buying them. Since swine aren’t rumen animals I’m not overly interested in the stomach.
Good podcast Jonathon! I agree with you. The UN can pound sand. I will never stop hunting and eating wild game. I also agree with you on the prices at the store. So out of hand right now. It is tougher at our place right now since my wife walked away from her job since the jab was mandated for her to keep her job. Strange times we are living in.
Dr_Pain Just used my tru hone this morning to sharpen all my knives, it is so simple to use and really puts a great edge on the knives. I would recommend this to anyone who does processing. May be if you are in a group share the cost it is definitely worth it if you use your knives a lot.
I think the tru hone is one of those tools that I would actually consider doing a group purchase for.
Once a knife has an edge on it, I don’t find myself needing that degree of sharpening all that often.
A tru-hone is light and small enough that you could even ship it to others in the collective without breaking the bank.
Hmm. I would be in if some others were up for it.
A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.