Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I just entered the pellet smoker world myself. About a week before you. Smoked some burgers and a butt this weekend. Not sure about the claim above that it doesn't taste the same as other types of smokers. Both came out amazing and I couldn't tell a difference. But then again maybe my...
I just entered the pellet smoker world myself. About a week before you. Smoked some burgers and a butt this weekend. Not sure about the claim above that it doesn't taste the same as other types of smokers. Both came out amazing and I couldn't tell a difference. But then again maybe my...
I had a similar problem with sausage being brittle when I first started doing it. Found out that I had my temps too high. Got a good thermometer and haven't had that problem since. Like the others, I start out between 120-130 and work my way up to 170-180.
I just ordered the Maverick last week and can't wait til it gets here. I messed around with 3 cheaper thermometers and hated them. I should have gotten one of these to begin with. Everybody I've talked to has had only good things to say about them.
Those look awesome. I've been smoking summer sausage for a couple of months. It's good but I need to figure out the temps better. What temp did you smoke at for the snack sticks and summer sausage?
This has been very helpful. I appreciate everybody's insight. I'll be trying some more summer sausage soon and I think it will turn out better this time.
I am new to smoking and sausage making. I have made a few batches of venison summer sausage and have a returning problem. I keep ending up with some sticks having a layer of fat between the meat and the casing. I would naturally think that lowering the fat content would solve this but I've...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.