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  1. michaelb

    Q-View of smoked sausage

    This is my smoked cheddar venison/pork sausage.  Tell me what you think, and if you have any tips for the future, I'd appreciate it!
  2. michaelb

    Forum Newbie from St. Louis

    Hi my name is Mike, I'm from St. Louis, MO.  I have a Masterbuilt smoker that works pretty good but I would love to get a bigger setup.  I haven't been smoking meat for long (about a year) but I use the smoker all the time, manly for ribs that turn out excellent every time but I'm not having the...
  3. michaelb

    Why did i get water in my casing?

    I just smoked summer sausage with fibrous casings last night in the smoker and once I had an internal temp of 158 I pulled the sausage out and immediately put into ice water and after the internal temp came back down to 120 I pulled out of the water and hung to bloom but noticed I had a few...
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