Roll Call (Start Here First)
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER Welcome to Meatgistics. Lots of information and great people here
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER And I forgot to say that it is team blue that appeals to the more discriminating palate.
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER Welcome aboard! But remember, we love the Blues & our cooking keeps us in rhythm.
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Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
Ace56
Welcome to the community -
Welcome Ace56, I hope you enjoy the community!
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Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
Ace56 you’re at the right place. I struggled several years before finding this community. They’re great. Join the blue team and enjoy.
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Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
Ace56 welcome, go Team Orange. La lot of knowledge here, don’t be afraid to participate
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Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
Ace56 welcome aboard! By the way, you are off to a great start by singing the Blues.
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krohloff
Welcome to the community -
krohloff welcome to the site. There is a plethora of information and help over here. Feel free to ask for advice or provide feedback. Go Team Orange
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Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.
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Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.
Sincitylv
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Alright, who keeps throwing London under the bus with the lines she reads for the videos?
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