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pilgrim in Ky

post #1 of 3
Thread Starter 

New to the forum but been knockin around for 70 years and a few days.  Have a smokin Tex smoker and a desire to make mettwurst. Grew up in Wi and loved the field and stream activities.  First tries making mett were less than steller.  Got plenty of seasoned coarse ground venison/pork blended with the recipe ingredients in the freezer (4-ten pound bags).  Taste great fresh pan fried.  Lacking the processing confidence to safely create a cold smoked mettwurst that can be eaten without cooking.  krik

post #2 of 3

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...
Happy smoken.

post #3 of 3

texas.gif  Good afternoon and welcome to the forum, from a cloudy and chilly day here in East Texas. Lots of great people with tons of information on just about  everything.



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