Wrapped up all my processing from the year
 

24 lbs of breakfast sausage
20 lbs of bacon burger
6 lbs of ground meat
48 lbs of smoked sausage

FF ,
Is that your smoke house?

yea, right in the backyard. built it last year

Thats looks good right there.
I usually make my own every year. This year I didn't feel like messing
with it so I just had it made somewhere else.

yea, it is a pain. between making all this and bedding the rifle. I've literally been on my feet for the last 2 days 6a-8p yesterday and 6a-5p today

what do you use for the heat gas, hot plate or wood. I would be interested in seeing some pics of it. I'm not far from building one

I use wood. Ill post some pics of the house, only thing is I moved the fireboax and the stack goes straight through side of the wall.

FF. Kinda a dumb ? But would u be interested in selling somma that sausage link?

before moving the fire box
 

the fire box is on the left and the pipe goes straight into the wall

man thats nice how do you regulate your heat do you have a dampner on your pipe or do you just close off the firebox

well?
 

well I would do some but I see your all the way in deridder and theres alot of GREAT sausage places in between deridder and here.

Ehhhh ur right........

well
 

I actually just control it with the size of the fire in the box. It has a damper but I only use it if the fire gets crazy. Its really not that hard though. With the fire blazing in the barrel, the hottest its ever been is like 190 at the roof. so just a regular fire will keep it less than 150. today it stayed around 110-125

that's perfect I will get with u when I start to build mine thanks

sounds good. just let me know

awesome smokehouse...have you visited www.smokingmeatforums.com ? great place to talk about the thin blue smoke!

yea I've been on there a few times.