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Found a sale on whole pork loins so I bought one. Half went into the smoker and half got vacume sealed and frozen. I have never smoked a loin before. Should I wait until it is almost done and wrap it in foil with apple juice? Will it be fine to just smoke it until it is 190 degrees? I like all...
I got a chance to try out my first batch of sausage on the family and while the casings didn't turn out the way I would have liked it was still a big hit! It turns out the sausage tastes great anyway,so I at least didn't waste 30 lbs of meat. Thanks for the help guys. :D :D
I just finished my first try at making bologna. I bought a kit from High Mountian to make 30 lbs. When it was finished the casings that were tight when I started out are now loose and wrinkled. I haven't had a chance to taste it yet and I doubt this will have an effect on the meat quality it...
Cool set-up. Mine is similar as I have mine mounted to my workbench and the motor underneath. I still have to make a belt guard. (Be careful as an exposed belt can take off a finger quite easily) What size grinder plates do you guys use for your summer sausage? :)
So far the smoker is working great. I have done spareribs,roasts and salmon in it so far. I am very happy with the meat that comes out of my smoker but I have a lot to learn about smoking.
I built this with summer sausage and snack sticks in mind because I am tired of spending $300-$400 per...