Hello from Alberta, Canada

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Culinary Otter

Smoking Fanatic
Original poster
SMF Premier Member
Jan 1, 2024
Alberta, Canada

Have been lurking around the site for a bit and figured since I've got 40 kilos of meat thawing for sausage making this weekend, it'd be a good time to join and introduce myself.

Home cook who got into smoking a few years ago. Started with a portable Traeger, upgraded to a Yoder, and just recently picked up an MES 140 for cold smoking and sausage making.

Excited to learn some stuff here!
Sounds like you have your hands full this weekend, post it up when done :emoji_sunglasses:
Haha absolutely will do!
What's your plans for that meat?
Pork, Beef, Poultry, Game?
Three different types of sausage:
- Medium/Spicy Italian (fresh) (approx. 75% whitetail / 25% pork)
- kind of a cheater Summer Sausage (75/25), smoked & poached
- Kielbasa that my Polish buddy and I have tweaked along the years from his old family recipe (40/60), smoked & poached.
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