Recent content by gj pit club

It tastes great, very tender and juicy, with good flavor. Thank you very much for your help. The pic is of one of the 4 small sausages we did, we also made 2 of the huge sausages as well. Venison_Summer_Sausage by gj pit club posted Nov 3, 2017 at 8:57 AM

What is a fat out?

What is a fat out?

Thank you for the information. I am using the large casings normal size for summer sausage, I think 2 inch? I have the smoker at 190, the video I watched by AllThingsBBQ which I like, the guy smoked at 200 till the sausage got to 160 internal. Should I go down to 170?

What temp do you smoke at?

Did yours harden overnight? I have followed directions almost exactly, except that I had a little over 9 pounds of meat and used the seasoning/cure for 10 pounds of meat.

So it is ok to smoke before it gets hard from the cure? Sorry, I am new to this, but every video I have seen shows it curing overnight in the fridge, and they say it has hardened. Also, what temp do you smoke this at?

I am making venison summer sausage for the first time. I have added pork shoulder between 25-30% of the total. Last night I combined the venison, pork, seasoning and cure (from LEM backwoods) to the meat and put it in the casings. I left them in the fridge overnight, and this morning they are...

Hello - I am cooking for a 50th birthday party for a friend. There will be 60 adult guests. I am serving smoked pulled pork, BBQ chicken (legs, thighs and breasts?) - and also smoked beef sausage. How can I calculate how much of each I will need? Also - my idea is to brine the chicken the night...

Thank you all very much

I bought 2 pork butts at Sam's Club.  Every other time I have bought there, they have turned out great.  This time the roasts were a lot more dry and tough than normal, and had to be cut - they would not pull apart.  I cooked them for multiple hours at 225 degrees.  At 160, I pulled them out and...