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  1. Waterville Jesse

    Big sausage run

    It will all get split up between the 4 or 5 guys that put meat into the batch.
  2. Waterville Jesse

    Big sausage run

    Half a plan, at least! And a couple good buddies to work with getting the job done.
  3. Waterville Jesse

    GMG Daniel Boone ?'s

    I sure am sorry about your luck. I think the GMG smokers are much better than the traeger product. I have smoked on both at the same time doing briskets for a party. The traeger was shut off once, good thing I got up every hour to check em. Also the gmg seems to have more controlled heat with...
  4. Waterville Jesse

    GMG Daniel Boone ?'s

    My wife got me a GMG for Christmas 3 years ago, and I have done hundreds of cooks on it. Everything from jerky to brisket. Smoke on it year round. Only issue I have ever had is a broken cotter key on the auger feed once, 27 cent fix that took less than an hour. Knock on wood...
  5. Waterville Jesse

    Big sausage run

    Well, the week is finally here. Pulled 350 pounds of deer and elk meat out. Ordered 4 cases of boneless pork butts for Tuesday. Loaded up on casings and collagens, seasonings, spices, and high temp cheese. We r gonna do beef stick, jalapeno cheddar beef stick, salami with and with out pepper...
  6. Waterville Jesse

    Whole bottom round cryovaced

    Eye of round makes excellent jerky, almost like elk backstrap. My batches are usually 30 to 50 pounds so I prefer the full rounds.
  7. Waterville Jesse

    Need advice with fresh brats

    I would put the brats in a roaster oven when done smoking. If u have a rack to sit them on and put some water or apple juice in the bottom and just keep the heat low to keep them warm. Just my thinking...
  8. Waterville Jesse

    Whole bottom round cryovaced

    I make all my beef jerky out of top round cryovacs and bottom round flat crovacs. Easy to prep with not much waste.
  9. Waterville Jesse

    venison sausage/brats

    And take lots of notes, so ya know what ya did next time.
  10. Waterville Jesse

    venison sausage/brats

    I agree with Indaswamp, I smoke for about 3 to 4 hours, at 130 or so. Then into the water bath with a water temp between 160 and 170. Take sausage to an IT of 152.
  11. Waterville Jesse

    Been looking and finally joined

    Howdy Ya'll! I have been reading different posts and using tips and advice that I have picked up on here for a couple years, and finally decided to join so that I could join in on some of the discussions. I do quite a bit of jerky and sausage smoking, plus mess around with ribs and chicken and...
  12. Waterville Jesse

    Substitute For Camp Chef Pellets

    I have a gmg pellet grill, and a Cascade Smoker custom unit with a pellet burner. Right now I am burning GMG Texas blend in both and am happy with the results. I also have a tube smoker that I put into the big unit when I want more smoke flavor.
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