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sausage-smoker-mes
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I am going to try summer sausage for the first time and want to use up some venison as part of the product. I have ground pork that is roughly 75-80% lean, as well as ground beef that is likely in the 85-90% lean, can anybody offer a good mixture from what I have on hand or should I be...
I have a MES 30 digital smoker. I'd like to try curing, drying and cold smoking sausages using Prague 2. Most recipes call for a drying out/hanging the sausage for several days before smoking. I don't have a suitable place to hang them. I was wondering if I could hang the sausages in my MES...
Hello, all. m3taldoc here. I'm new to forums, so forgive me if I do something stupid.
The name is because I'm a metallurgist, not because I like 80's Heavy Metal Bands.
I'm relatively new to smoking and sausage making, and have found this site to be chock full of good information...
How many lbs of sausage will fit in the MES 30 or MES 40? I usually do batches in 10 lbs but occasionally do 25 lbs. I've never used one so I really don't know how much will fit. I don't care if the sausage is pretty or if it hangs or sits on the rack just so it's delicious. I'm looking at...