Hello everyone, my name is Mike I live in the Bay Area. I am 25, an electrical engineer and work in the aerospace industry.
Found this forum while looking for information on smoking summer sausage. I have been making sausage for the last few years and am going to make the plunge into summer sausage this week. Last batch of sausage was 70lbs of wild boar sausage I made with a buddy. Planning on making some more over the Thanksgiving holiday. Granted we can find some more hogs.
Have not made summer sausage yet but have all the cures and casing coming today. Will try to take some pictures and make a post when I do.
Purchased a 30" MES yesterday and had to try it out right away. Smoked a chicken and pork loin. Chicken was tender and excelent. Loin turned out dry, but I was ready for it as I read this could happen to loins on the forum. I was impressed with the MES and it fits my needs/wants in a smoker. Defintly interested in getting better with the help of this forum.
Mike
Found this forum while looking for information on smoking summer sausage. I have been making sausage for the last few years and am going to make the plunge into summer sausage this week. Last batch of sausage was 70lbs of wild boar sausage I made with a buddy. Planning on making some more over the Thanksgiving holiday. Granted we can find some more hogs.
Purchased a 30" MES yesterday and had to try it out right away. Smoked a chicken and pork loin. Chicken was tender and excelent. Loin turned out dry, but I was ready for it as I read this could happen to loins on the forum. I was impressed with the MES and it fits my needs/wants in a smoker. Defintly interested in getting better with the help of this forum.
Mike