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post #1 of 5
Thread Starter 

Been lookin and readin for awhile now . Good info . Pretty good at pork butts and ribs on a wood fired set up . However , teachin myself venison summer sausage has been a journey . I've tried it in the oven ( never again ) and on the horizontal with a texas fire box . The later had great flavor and good smoke , but texture was bad . I just got a electric set up with the meat probe . Made 12 lbls of sausage , and decided to do 1/2 as a test . I watched the thing like my first born crossing the street ,, and when it hit 152 IT I hit the door like a SWAT team on a hostage call . Very happy with the results . Great texture and color . Tight casing and good flavor .

Master built sportsman had a hard time making smoke at the lower temps . I now know how it heats , over runs the set temp ,,, and cools down tries to make up . So when I do the second 1/2 I can relax a bit .


Also ,,, I used dry milk powder in this for the first time . Any thoughts on that ?


Thx , Chop

post #2 of 5
Glad you joined us Chop, welcome1.gif from North Dakota!
- An A-MAZE-N smoker with wood pellets will provide the smoke consistency you are looking for.
post #3 of 5

Hey Chop

Welcome to the forum.  Won't be long and someone will be answeringyou questions


post #4 of 5

Welcome aboard Chop!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.



post #5 of 5

texas.gifHello 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.   



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