My start......
Looking to process a half hog on this table, got a proper cleaver, steel, steak knife, and a boning/filet............
I have a manual #10 grinder and a 5lb? stuffer
Swede wrote:Thanks guys. I've still gotta get a smoke shack put together. Still bouncing between a full blown wooden shack or a fridge smoker. Both with a temp controlled hotplate or element and cold smoke generator too.
I'm wondering if I could cold smoke on a hotplate/cast iron chip pan directly in the bottom of a setup like that without going to a remote type CSG?
Either way I'd like the electric hot smoke/slow cook option.
RodinBangkok wrote:Your best bet is to find a small fabrication shop and have one made to order. You don't necessarily have to do the entire structure in SS, you can do the frame is structural steel, then have the top surface as stainless. We do this all the time now, as its just too expensive to do the structural parts in stainless, unless its a requirement.
Oddwookiee wrote:Be aware that aluminum can be reactive. I have some aluminum triangular sticks for hanging hams in the smokehouse and they've reacted with chemicals over the years. I'd look into the source and metallurgy of your aluminum sheeting and be positive it won't react with any meat, curing agents or cleanign products it may come in contact with.
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