Happy to make your acquiantance from Northern, IL

Discussion in 'Roll Call' started by mt elk hunter, Oct 7, 2013.

  1. mt elk hunter

    mt elk hunter Newbie

    Hello and Happy to make your acquiantance from Northern, IL,

    I am a travelling bow, rifle, and muzzleloader big game hunter and thoroughly enjoy eating all types of venison and especially sausage. I have been into smoking for a couple decades beginning with a simple charcoal burning tube-type smoker, but now own two Cookshack SM75 digital smokers and horizontal barrel smoker with an indirect charcoal chamber.

    My reason for joining is to contribute any tidbits I can and to learn new recipes and techniques from other members.

    One area of immediate interest is to learn a dependable method of gauging the pork fat to meat ratio in different pork cuts by looking at it and then how to decide what venison to pork ratio is best for moist non-crumbly sausage and sausage sticks. i.e. the whole shoulder, picnic shoulder, butt, fatback, side/belly.

    I know this is not an easy question.  Also, I do know about starting with a low drying temp around 130⁰ - 140⁰ and working up to ~170⁰ with an internal temp of at least 152⁰ without letting the fat turn to liquid.


    MT Elk Hunter
  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but don’t hesitate to start threads and ask also!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  5. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  I don't have the answer to your sausage ration question...you can likely get some good tips over in the sausage forum to that question...

    Good luck and have fun!


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