TIP MOST informative page AND FORUM if interested in home meat curing,smoking& sausage making.

[ainitfunny]

I can get books on meat curing smoking and making sausages, but nothing replaces good advice from people who are really knowledgeable about something. Especially if it is a FORUM ALSO that you can talk to others, like on TB2K.
Maybe not now but, This is information "You might REALLY REALLY need some day"

Folks, try this link for information and THEN go to their FORUM
(I saved every single page of the information available on this FIRST link!!)
click at the top of the banner for different subjects...
http://www.meatsandsausages.com/smokehouse-plans/smokehouse-old

HERE IS THE LINK TO THE FORUM:
http://www.wedlinydomowe.pl/en/

 

[2Trish]

Glad you posted this. I've always canned my veggies but never any meats or soups. We buy what meat is on sale but have to limit the amounts since there are freezer issues. One is that we lose power a lot and the other is space. Bought a canner pressure cooker at a garage sale that looks about 20 years old, seal is still good and has the instructions. It must not have been used as the labels are still on it. I've used a smaller one for cooking not this one for canning. Made a ham yesterday so today we will make a pot of ham and bean soup then try canning it. Hope I don't blow up the kitchen.

 

[Tristan]

Looks to be an interesting site. Thanks, Ain't!

 

[Red Baron]

Bookmarked, thank you!

 

[Bad Hand]

Thank you.

When we lived in the tipi we would brown sugar cure the back half of beaver and then hand them in the tipi to smoke. The cured beaver tasted like ham.

 

[Bubble Head]

Bookmarked, thank you!

Ditto on that. Great catch antitfunny.

 

[Momof5]

Thank you for the link. We like to cure and smoke meat. I am always looming for ways to preserve meat without refrigeration, seeing we lack one and the power to run it. Canning is OK but cured, smoked meat gives you nice change.

 

[Millwright]

Good Link, thanks.

I have a big aluminum cabinet that is just begging to be a smokehouse.

 

[Kathy in WV]

Thanks from here too!

 

[rafter]

Thanks. We smoke a lot of meat.