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I searched but didn't find anything about this particular unit. I just received this as a gift and not sure if it has a problem. The "ambient" temp reads pretty low compared to another probe I have used in my grill/smoker and I'm not sure what's going on. The internal probe seems right on...

Looks amazing! Would you mind sharing your milk soak process? Whole milk? Seasoning? Straight from the milk to the batter? What is the batter?

I have learned a lot about making trail bologna and snack sticks, and I have made it until it's coming out my ears! Now I need to use up some deer meat for breakfast sausage. I have been making breakfast venison sausage for years but never took it too serious. I am now documenting everything...

I killed three deer this year and trying to find a variety of ways to use the meat. Yes, trail is readily available in Ohio but not at $1.50 per pound. Additionally, all my hunting friends share their trail bologna, jerky, snack sticks, etc. and it's nice when someone tastes mine and says...

Very helpful, Thank you! I find it rather disturbing that I bought seasoning at a world famous butcher shop and they gave me cure #2 for venison trail bologna. ETA: I'm curious about the razor wire fence behind him. Did he make this video from prison?:emoji_laughing:

I guess I was confused by long cure vs short cure. Long time smoke vs long time storage.

I'm learning! I was using #2 cure and I'm not sure what difference that would make but I now have #1 to use going forward.

By "fat out" I assume you mean losing fat through the casing? Could this be what lead to a crumbly texture? Sort of like meat loaf?

Thanks all! I look forward to learning more as I am really loving the stuff I am making now and can't wait to learn how to step it up a notch!

I am just beginning to make my own trail bologna and snack sticks from my venison and I have questions I hope can be answered here. I have made breakfast sausage for years but would like to avoid paying the price for the "fun" stuff every year. So far, I have made about 15 one pound chubs...

I have been a member here for a little while but never really introduced myself properly. I love smoking and grilling and while I have tinkered with it for a long time, I would like to perfect a few things and figured this was the place to start.

I am trying to learn how to cold smoke salmon, I understand that Lox is a different process?

I have been utterly amazed at some of the recipes and procedures I have read here! I, however, need some guidance from the very beginning and most of what I find is very accomplished things for me to strive for. If I have gathered correctly you must first brine the salmon, followed by drying...

I am pretty sure that my vent tube on top and the hose between the firebox and cooler are too small. Today, I am trying the simplest of all methods and using an old charcoal barrel smoker with the smoke generator in the bottom. Since it is getting some warmth from the generator the temp in the...

I have just started cold smoking in the last few days, I have been hot smoking for a long time. I have a few questions to help me get started properly. First off, I bought a smoke generator and it is doing fine, I just need to find the right vessel to do the smoking in. I am only doing cheese...