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Recent content by bowmanmt
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I am going to be making breakfast sausage, I have tried to use sheep casing but its a PIA. Will a 19mm clear collagen casing work for frying up breakfast sausage? Thanks
Just finished 25lb of snack stick.. I put them in the refrigerator till tomorrow morning then they're going into smoker, want to thank everybody for their help
Well everyone loved the Venision 80% pork Butt20% Summer Sausage , Thanks to you fellow smokers.
Now the question I have is this. I will be smoking 25 lbs of 80%moose and 20% Pork Butt. I am using the Leggs snack stick hot and spicy mix. It come with the pink cure. My question is after I...
On my Weston 48 inch smoker the temp gauge gave out. So I bit the bullet and bought the 4 probe Maverick digital. After rigging it up where the old gauge was in the door it seems to work great. My question is I just read that wired probes have to actually be inside of meat of some kind. That...
On my 48 inch Weston vertical smoker it has 3 vents, one on top and on bottom both sides. I know its a stupid question but what are they for, To cool higher temps, or to let the smoke out? Sorry for the newbie question.
Well I just finished up smoking in mt 48imch Weston propane smoker 25 lbs of summer sausage. I used the LEM backwoods product. I found the end result a tad bit on the salty side. The kit came with the seasoning and a small pack of pink powder which is the cure packet. I called LEM and asked...