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Made a 10 lb. batch on Sunday. I used 8 lbs. of 90/10 Ground Beef & 2 lbs. Pork Butt. I thought for my first time I would rely on a premixed kit & went with PS Seasonings Garlic Summer Sausage. I did add about 3 T. of freshly ground Peppercorns in the entire meat mixture and about 3 T...

Yesterday I had the day off & decided to give smoking cheese a try. I have a Smoke Vault 24 and found out that even with my burner on its lowest setting I couldn't keep the temperature below 118. That was even with snow in the water pan and an additional snow filled pan below the rack that I...

After reading many of the threads and learning many of the methods used, I decided to join. Really informative website and last year I made my 1st Pastrami from the info I read on here. I live in Eau Claire, Wisconsin. 50 years old. Married with 2 daughters (although we are empty nesters now)...