Recent content by electchief

Does anyone have a list of ingredients they use that work well, and would be willing to share

So far all I have done is use either P & S seasoning or Hi Mountain seasoning to make my elk salami. Does anyone have a good recipe with amounts per lb that you would share with me, thanks.

Nice smoker, would love to have one  good job

I've used P & S seasonings and hi mountain. Haven't came up with one of my own yet.

I have always used pork saugage, not fat so I will try that. Another guestion has anyone ever used bacon for this, I know it would be more expensive, but would you get a better flavor from doing this.

Thanks for the input, was curious what portions other people used, this helps,,, Thanks

 I have made this 2 different ways, one was with 15 lbs elk, 7 pounds pork saugage, and 3 pounds bacon with 1 1/2 cups jalapeno. The second way was 12 pounds elk, and 3 pounds pork saugage and 1 cup jalapenos. To me the second method seems dryer to me, just curious what other people do, thanks.  Dan

Thank you

New on this forum. I'm born and raised here in Oregon, gods country. I have 3 smokers , brinkman offset, masterbuilt 40 electric, and a smoke hollow propane.  Use different ones depending on what I'm smoking. On the masterbuilt electric , I added their cold smoker  unit and have a 6' dryer hose...