Recent content by RhoneRanger

WOW what great advise all around! I am going to do a little more research, but I am pretty sure I am going for the Weber Smokey Mountain or the Pitboss pellet smoker. Curious though, how is the flavor of pellets vs chunks / chips?

So, after spending quite a bit of time perusing these forums and learning a lot and realizing how much of a newb I am at this, I am about ready to purchase my first 'real' smoker. My upright propane / water smoker bit the dust over Christmas, and am looking for what is the best for that...

Thank you all for the response. Pork fatback or fatty beef it is :)

Thank you all for the advise! Now, what about Tallow? I have a brother who eats Kosher, will beef / tallow be as good as pork? Or should the mixture be a little bit more? (like 5 -3- 2 or 3-1-1 Venison, Beef Roast, Tallow)

Hello! So I am processing a bunch of venison for sausage, and a lot of recipes I see do a 3-1-1 ratio (Venison, Pork roast and fatback). I was wondering if Lard is a good substitute for fatback? And if so, do I keep the same ratio? EDIT: Also open for other suggestions of mixture of beef /...

OOH Where at?? I see you are from Central MN, I grew up in Central MN, very rural and farm country.

What temp do you air dry at? This looks like something I would like to try.

Ya I did. I went to the butcher, said I need about 15', the butcher said "You were just here..." I said I know, so he went in the back, came out, and said "here, don't run out again" and GAVE me about 100' . No charge. I got the mix cold, it was kinda stiff so I loosened with water. It was...

That looks awesome WaterinHoleBrew! I will definitely try that next round.

Good day, I found this site earlier and have been browsing it for over 2 hours now. The knowledge and experience here is great! I hope to share my experiences and get to know some of you, I have already learned a lot just from reading through this site. I love cooking and am coming up with...

Thank you so much Winterrider! I am new here, and have been perusing this forum for over 2 hours now. What great experience and knowledge! I love cooking and smoking, currently all I have though is a water / wood chip smoker and want to move up in the world :) It serves its purpose, but its...

Good day! So I ground up a bunch of venison and made an excellent sausage, and I have about 3 lbs of meat left because I did not get enough casings. What is the best route as the meat will soon be too hard to stuff. Can I keep the meat in the fridge overnight until I get more casings? Will...