Brinkman smoke n grill

[KCUnited]

Originally Posted by tooge

I do a fair amount. I cure venison sausage, I cure salmon. I've not done a ham though it looks good. I made a shitload of venison sausage last fall. Probably 20 lbs. My freezer died and it all went bad. Dammit!!!! I will be making another huge batch first rainy sunday this fall.

So you shot the deer then cured it, shit that's all you had to tell Nucky. Actually, that sounds really good. I cure a fair amount of salmon as its my wifes favorite. I haven't gotten into sausage but I'd like too./sig potential. I'd also like to play around with cold smoking some cheeses.