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Don't know how long. Just grilled them for a bit.

I wanna say 80/20 or 70/30. Don't remember if I used water. Pretty sure I did. Along with some other odds and send spices. I mixed with my hands for quite a bit .... At least I thought so

So I'm not sure if this is the right form or not. Made venison brats is hog casings. After I grilled them it seems like when u cut the brat it's like crumbly burger. Not like a store bought brat that doesn't crumble. Any ideas?

I'm sure it's been around but anyone lean either way and why? Looking at the 5lb non electric

And what about the amount of smoke or how many times to add.....?

typically how many times do I have to put smoke chips in? The failed ones I just did tasted like a ton of smoke.

?? No ideas? Not sure if I should be using water in pan or not

Ok. Think I’m going to buy a different temp gauge. What about that water pan? Put water in it or no?

So dumb question.... what do u do if the temps swinging on the high or the low?

Never mind that. Just seen a thread about rebar and stuff.

Anything around the house I could use as those hanger tubes? Can’t seem to find any at the store If they make them.

so i'll try again. I just watched a youtube vid.... should I be poking holes here and there with a fork? I didn't do that. Also should I be tying the ends? I tied the ends not sure if it matters but I have a MES30 as well. I used the probe that came with it.

if I hang the sticks it'd seem like all the juice would end at the bottom. i'll try flipping half way through. should I preheat the smoker first or just put the stuff in and turn it to 120. ?

So all the juice... what happens to that? If I hang will they burn more at the bottom and not top? If I don’t hang them do I have to rotate and flip? I’ll try different temps too but wanted to get all the other stuff fixed too if it’s wrong.

so I tried some venison sticks again. used a cabelas snack sticks mix and 75/25 mix for pork butt. used a masterbuilt smoker and first set to 140 and ran for hour with no smoke. then i added a water tray and started using smoke. turned up to 175 for a couple hours. I seen the temp internal...

new here. Got a bag of hog casings that’ll do 100 lbs. obviously I’m not going to do 100 at one time. Can I thaw, rinse all the salt and refreeze what I don’t use?