G
GWG8541
First Post
-
Glad I found Meatgistics and I look forward to learning from the experience of this group.
-
Jonathon I just want everyone to be clear that if I pick Team Blue, it in no way means I’m a Michigan fan. Go Bucks!
-
tim cahill That is unbelievable. If you read the comments, it was still alive 24 hours after receiving the wound. I’ve tracked deer several miles after putting a great shot on them, but this is something else.
-
Meatsweats I just did a 12.5 lb batch of venison with pork summer sausage. Since the Waltons season/cure is based on 25 lb of meat, I just devided everything in half. If you add another half pound of pork, your there. Make sure you use a scale to measure out the amounts to keep it accurate. Good luck.
I am retired after 32 years of Law Enforcement. I now work with one of the areas largest health care networks. I have been hunting since my Dad would let me tag along bird hunting about 50 years ago. I am a rookie hobbyist when it comes to making sausage and curing meats. I have been grilling and smoking meats most of my adult life. I bought a Traeger pellet smoker when they were actually made in Oregon. I currently
use an Englander 21-PG100 Pellet Smoker/grill, Visions ceramic kamado smoker.