Hello, I just signed up for the Smoking Meat Forums as there appears to be a wealth of information and experience here. I am looking for some expert opinions on regrinding burger and that is what brought me here. I will start a thread under sausage I think for this question since I can't find a lowly burger section.
So a bit more about me... I live on a small island town in Southeast Alaska. A lot of subsistence type activities take up my summer, halibut, salmon, deer and moose are my main hobbies. I do all game processing myself, from hoof to freezer in just a couple days. I don't "really" know what I am doing but but what little I have learned has worked for the last 25 years. As far as smoking meats go... that is a bit above my desires at the moment but I do get to enjoy the experimentation that my dad has been trying the last couple years.
So there is a quick hello and who I am. Thanks for the opportunity to join this group and ask a couple of questions.
Bruce
So a bit more about me... I live on a small island town in Southeast Alaska. A lot of subsistence type activities take up my summer, halibut, salmon, deer and moose are my main hobbies. I do all game processing myself, from hoof to freezer in just a couple days. I don't "really" know what I am doing but but what little I have learned has worked for the last 25 years. As far as smoking meats go... that is a bit above my desires at the moment but I do get to enjoy the experimentation that my dad has been trying the last couple years.
So there is a quick hello and who I am. Thanks for the opportunity to join this group and ask a couple of questions.
Bruce
