Austin said in Roll Call (Start Here First):

Welcome to Meatgistics!

This is a great place to begin your posting in the Meatgistics communitothers.
Hi I live in Northern Minnesota and have been smoking meat and making sausage for a few years now, with some success.

You only have to share what you feel comfortable with others knowing, but some ideas for your first post…

Where are you from (city/state)?

How much experience do you have in meat processing or smoking/grilling?

What is your favorite meat snack or seasoning flavor?

I have a homemade smoker, It uses propane and works well.

Other than that, have fun, and we are excited to have you apart of the Meatgistics community!

I recently made some venison summer sausage, I used a Excalibur seasoning , carrot fiber and cure, the taste was great but the outside was a bit chewy . does anyone know what causes this? Thanks Dan

lkrfletcher Thanks

Jonathon Thanks I have been busy lately I have a homemade smoker that I adjust just the temp manually. I started at 110 for 5 hours Then went to 170 until done . Added smoke the last two hours. finished with ice bath