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
D
danf
@danf
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Roll Call (Start Here First) -
Roll Call (Start Here First)lkrfletcher Thanks
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Roll Call (Start Here First)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
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Roll Call (Start Here First)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!