that makes sense… i have an immersion circulator i can use as well as a fryer… Thanks for the tip

anyone do these with 50/50 venison/pork or even err on 80 venison/20 pork?

just curious because i have wayyyyyy more ground venison than pork at the moment

Chris

Hello community… I am a hunter and fly fisherman… Typically harvest and process 3-4 deer a year between myself and my son as well as the game birds scooped up by my Lab “Reggie” and my Weimaraner “Sadie”

Been ordering from Waltons the last year or two and I love the options.

Here are a few pictures from the last year to current.

Nice to be here,

From Montgomery, PA

Anyone smoke their brats for an hour or two but not bring them to the IT they need? it drops down to 30s in the evening now in PA, so i was considering cold smoking for 2-3 hours then vacuum sealing/freezing to be grilled later.

thoughts?

Thanks in advance