My name is Tom Dahl. I actually signed up for this group in 2013. I think I was in the process of smoking a Turkey. But I never went much farther than that.
I'm a Texan living in Illinois. I've actually been up here for about 24 years.
My current interest is making sausage, and I'm preparing to make some Texas sausage - I actually have a few questions about that.
I use a Bradley electronic smoker with the various wood biscuits. I like to smoke with hickory, pecan, cherry, and mesquite. I've seen apple in there now, but I've never used it.
I love to grill and smoke meats. I' am also very interested in being able to preserve them in a healthy way. Not sure what else to say, but if any of you have experience making Texas sausage, please feel free to contact me as I have a few questions. I saw tdimlers post about Lockart TX sauage in 2014, and have some questions about that process.
So, it's great to be here, great to be a part, and I hope to learn a lot from you experts out there.
I'm a Texan living in Illinois. I've actually been up here for about 24 years.
My current interest is making sausage, and I'm preparing to make some Texas sausage - I actually have a few questions about that.
I use a Bradley electronic smoker with the various wood biscuits. I like to smoke with hickory, pecan, cherry, and mesquite. I've seen apple in there now, but I've never used it.
I love to grill and smoke meats. I' am also very interested in being able to preserve them in a healthy way. Not sure what else to say, but if any of you have experience making Texas sausage, please feel free to contact me as I have a few questions. I saw tdimlers post about Lockart TX sauage in 2014, and have some questions about that process.
So, it's great to be here, great to be a part, and I hope to learn a lot from you experts out there.
