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  1. drno

    Temp to Kill Trichinellosis

    I'm a little confused as to the guidance to kill Trichinellosis. The CDC, and many people on the internet, cite 160F. For me, the confusion arises because on the CDC page, https://www.cdc.gov/parasites/trichinellosis/hunters.html it says 160F but also references a "Meat Preparation (USDA)"...
  2. drno

    Jalapeno help

    I've tried to make Summer Sausage with Jalapenos in it several times. I follow the instructions to the recipe I'm using, which calls for 1 cup of diced fresh jalapeno, but all I seem to end up with is little green bits in the summer sausage. No flavor, nothing. I didn't remove the seeds, so...
  3. drno

    Masterbuilt 30 Analog condensation problem

    I am having major condensation issues in my smoker, to the point that the entire ceiling of the smoker was covered in water droplets towards the end of my last smoking session.  Is there anything I can do to minimize this issue? I'm smoking in Juneau, AK and it's usually raining when I'm...
  4. drno

    First summer sausage attempt

    Decided I would give summer sausage a shot after seeing some of the posts on here.  I tried it with a 65/35 mix, (venison/pork shoulder) + a 10 oz block of sharp cheddar and a "spicy garlic" mix I got for xmas...I took some of it to work and it seemed to go over pretty well :)
  5. drno

    First attempt at snack sticks

    Been lurking for some time, so I figured I'd post my attempt at snack sticks.  I made a 5lb batch from 80% venison (sitka blacktail) and 20% pork shoulder.   I had previously run the venison through the 3/16 plate and the pork shoulder through the 3/8 plate.  I used this recipe...
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