Hey all,
I have a super cheap propane smoker that has done alright for me in the last year. I'm still super green but have done snack sticks, ribs, and pulled pork with decent success.
Going to try smoking garlic sausage this week just not sure what I need as far as amount of quick cure to ground meat.
Gonna make about 5-6 lbs.
I have some more questions about temps but not sure where to post.
I have a super cheap propane smoker that has done alright for me in the last year. I'm still super green but have done snack sticks, ribs, and pulled pork with decent success.
Going to try smoking garlic sausage this week just not sure what I need as far as amount of quick cure to ground meat.
Gonna make about 5-6 lbs.
I have some more questions about temps but not sure where to post.