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Hello everyone

post #1 of 5
Thread Starter 
Hi, first of all my name is Joel. I live in Kansas. I have been wanting to join this but never have. I started smoking meats a couple years ago, still a lot to learn. I am in the process of learning to make venison jerky, summer sausage & snack sticks. I have a masterbuilt 30" electric smoker. I smoked some snack sticks (19mm) Saturday and I had some done well before others. Not consistent at all. I started at 140 then 160 then 180 for several hours. After 8 hours I had some that weren't done at all. I jumped it up to 200 then they started doing what they're suppose to. Should I just start at 200 degrees? Thank you, joel
post #2 of 5

Hey Joel.  Welcome to the site.

 

You might get more direct response to your snack stick question if you post it on the sausage specific page.  It's likely to attract more direct attention there than on this page.

 

http://www.smokingmeatforums.com/f/130/sausage

post #3 of 5
Thread Starter 
Quote:
Originally Posted by One eyed Jack View Post

Hey Joel.  Welcome to the site.

You might get more direct response to your snack stick question if you post it on the sausage specific page.  It's likely to attract more direct attention there than on this page.

http://www.smokingmeatforums.com/f/130/sausage
Thank you, I'll sure do that. If I can figure this thing out, lol. Not even sure I know how to reply
post #4 of 5
Quote:
Originally Posted by joel11230 View Post


Thank you, I'll sure do that. If I can figure this thing out, lol. Not even sure I know how to reply

 

You'll get it figured out.  Best of luck to you.  Thumbs Up

post #5 of 5

:welcome1: to SMF!

 

Glad to have you with us!

 

Al

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