Roll Call (Start Here First)
-
@J-B-Mac I am up near the Marquette area. I do use a mix probably more often than not. I tend to limit mesquite to beef, buffalo, ect… as those proteins are strong enough to stand with the mesquite. I will get my fill of mesquite soon as I will be cooking with it daily for a few weeks out in the field.
YooperDog I know the area well! God’s country! I’m in the upper part of the mitt that gets the same snowfall you do. The fruit woods are heavy, and the mesquite and hickory wood is light in the mix. It’s my go-to, and it’s never failed me. Everyone has their own taste though, and none of them are wrong!
-
This post is deleted!
-
Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
OKLHUNTER welcome to the site. A great site to learn and hone your skills. Go Team Orange
-
This post is deleted!
-
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
-
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.
-
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.
-
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!
-
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.
-
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
-
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.
-
krohloff
Welcome to the community
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
