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I really like their mix. My personal preference is to slightly over season with it as it's a bit mild if you measure it exact. Example 5 lbs of meat but use seasoning for 5 1/2lbs.

I've also seen that page.   I typically use NFDM for all my sausages however the Pepperoni came with soy so I used that up.  Because this was wild game and Bear to boot and had to achieve a higher internal temp they were not really moist but still had moisture.  They came out perfect!   

Yes sir 165 internal temp. Although I have read 137 was the magic temp to go above to kill Tricinosis. Here is a good read on Bear and feral pigs. I found other resources that said the same as well. https://honest-food.net/on-trichinosis-in-wild-game/

Well decided to make up another batch of Bear Pepperoni and decided to also make some snack sticks as I only had enough Pepperoni Seasoning left to do 6 lbs. Meat mixture consisted of: 7 lbs Black Bear 5 lbs pork shoulder 2 lbs Fatty pork. Used Sausage Maker Pepperoni seasoning with soy...

Just wondering if I bought pre ground pork/beef mixture which is fine ground if it will work in the UMAI process? Has anyone tried this? Thanks, Dan

Looks great! Screenshot the recipe! Dan

I would love to hear about your venison Shank recipe!!!  I have a bunch saved in the freezer.  I was gonna try doing an Osso Buco. I am a butcher so I make pretty quick work of all my cuts.   My wild game freezer   Shoot me a PM we will keep in touch Dan

I have a MES 30" Analog and had the same issue a couple years ago.  It ended up being a bad element.

I usually keep around 50 lbs of venison to grind each year.  20 lbs of Italian Sausage, 15 lbs of Breakfast Sausage & 15 lbs of burger.  Any additional grind goes toward smoked sausage of some sort.  Roasts go to pastrami or pot roast.  Ill have to give this a pastrami a shot.  I bet it makes...

I checked out your post and man that looks great!  I'm gonna have to try that for sure. I make Venison Pastrami every year out of the roasts.  I can't keep it in my freezer because all my friends and family want some  :-) Here is a Venison Pastrami pic and a Elk Heart Pastrami as well.

This looks fantastic!  I'm gonna have to try this for sure. Points!

Thanks everyone.  I harvest a lot of different wild game meat and fish and try to incorporate them into a smoked product.   The trail bologna was my first time doing a smoke in larger casings and it turned out excellent.  I definitely can't wait to do more of this size. Up next on my project...

It's been a while since I've been on. Here are a few projects I've completed. Hope everyone is doing well. Dan Venison trail bologna chubs and venison polish sausage. Cajun Alligator sausage Smoked Lake Trout &a Landlocked Salmon Black Bear Pepperoni Cheddar Hot Links Goose Pastrami

I phoned them and payed $20 with shipping.

Knowing how unreliable these temperature gauges are that come with smoker I was monitoring the temps with my Maverick.  I had the smoker probe mid cabinet and 1/4 of the way down from the ceiling.  I was not aware to the fact that hickory burned hotter.  This is my first go around with a...

Folks, Need some help.  I just got this smoker and am having temperature issues.  First off during installation I sealed where the firebox attaches to the  smoking chamber with high temp silicone and I sealed all the seams of the firebox.  I also added a gasket to both doors.   During my...

64Caddy, I just purchased the same smoker and am having the same exact issues!  My last attempt I did put a water pan on the bottom shelf and got a much better result but couldn't get it below 250.   Let me know if you figure out he answer and I will let you know the same! Dan

Any build pics of smoker?

Favorite fall activities. Deer hunting! Apple picking Bon fires Smoking lots of good eats!! Dan 

Nepas I have a couple questions. I have the same seasoning to use. If I don't smike them to finiahed temp and want to dry cure do I just add a culture and cold smoke? Do I add dextrose?