- Dec 27, 2012
- 13
- 10
Howdy!
I've spent many hours on the forum reading posts and finding endless amounts of helpful information and decided it was time to join up. I'm fairly new to smoking meats but have made quite a bit of sausage with friends and my dad and grandfather. Everything I've made has been venison/pork sausage and some straight pork. I use a smokehouse made from an old 6x8 shed that I built some hanging racks inside and cut a hole for a window A/C unit to help cool the shed when the weather does not cooperate. This winter has been extremely warm and this week has been the coldest we have had all year. Hopefully it will stay somewhat cold for us to make our sausage in the next few weeks.
My knowledge of smokehouses and smoking techniques is pretty basic, so I am extremely open to tips and suggestions from those who want to share them with me. Last year we made the mistake of over-smoking our sausage, which was the first batch that I had ever smoked, so needless to say we were disappointed. To be honest, the sausage tasted like eating a piece of wood. We don't plan on making that same mistake this year...
Anyway, I am glad to be here and look forward to becoming a part of this great community!
Thanks,
MacDaddy
I've spent many hours on the forum reading posts and finding endless amounts of helpful information and decided it was time to join up. I'm fairly new to smoking meats but have made quite a bit of sausage with friends and my dad and grandfather. Everything I've made has been venison/pork sausage and some straight pork. I use a smokehouse made from an old 6x8 shed that I built some hanging racks inside and cut a hole for a window A/C unit to help cool the shed when the weather does not cooperate. This winter has been extremely warm and this week has been the coldest we have had all year. Hopefully it will stay somewhat cold for us to make our sausage in the next few weeks.
My knowledge of smokehouses and smoking techniques is pretty basic, so I am extremely open to tips and suggestions from those who want to share them with me. Last year we made the mistake of over-smoking our sausage, which was the first batch that I had ever smoked, so needless to say we were disappointed. To be honest, the sausage tasted like eating a piece of wood. We don't plan on making that same mistake this year...
Anyway, I am glad to be here and look forward to becoming a part of this great community!
Thanks,
MacDaddy
