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- Users: jamieziegler5
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Smokin in the Burgh
Hello All. Just got signed up for the forums. Jamie from Pittsburgh, PA here. Like to do a lot of wild game and fish cooking and smoking. Currently rocking the Camp Chef SmokePro DLX. Nice little pellet smoker. Looking forward to reading tips, tricks and recipes from the pros!- jamieziegler5
- Thread
- Replies: 1
- Forum: Roll Call
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Kielbasa Smoking Help
I need some Kielbasa smoking help. I made a 10 lb batch of venison kielbasa this weekend, 8 lbs venison, 2 lbs ground pork. I used two tablespoons of cure per the recipe. I smoked it on my Camp Chef SmokePro on Low Smoke, approx. 165 degrees for about 4 hours. I had my temp probe in the thickest...- jamieziegler5
- Thread
- Replies: 10
- Forum: Sausage
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