Quote:
Originally Posted by GrouchyAdmin
just smoke it in a burnt out fridge
|
I actually did that for a long time before the family invested in a proper smoker. As long as you get yourself a good oldschool fridge without all the plastic inside, you're good to go. Grand dad makes amazing smoked trout and pickerel. I can mow through that stuff. I'm kind of a one trick pony and stick to doing different kinds of jerky myself. My old man has started getting into doing pepperoni and sausage this winter, so hopefully he gets things figured out well enough that I can pick some of that info up off him. What Id' really like to do is a build a solid smoke shack and figure out how to cure hams and bacon. mmmmmm, bacon....