Alright so I'm taking on a new "adventure" this year after eating venison summer sausage for years, I decided to make my own.
I'm just looking for some helpful hints, advice, etc.
I have a charcoal (Weber GSM) and a cold smoker tr9tay but from everything I've read, I need a temp under 200, which is going to be pretty difficult to maintain. How do you guys normally smoke yours? Propane?
Also, do you use binders?
Any advice is wanted advice! I appreciate the help and am looking forward to getting all this started!