Roll Call (Start Here First)
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Regular Contributors Sous Vide Canning Power User last edited by YooperDog
OKLHUNTER welcome to the site. A great site to learn and hone your skills. Go Team Orange
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
OKLHUNTER Welcome to Meatgistics. Lots of information and great people here
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
OKLHUNTER And I forgot to say that it is team blue that appeals to the more discriminating palate.
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OKLHUNTER Welcome aboard! But remember, we love the Blues & our cooking keeps us in rhythm.
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Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
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Ace56
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Welcome Ace56, I hope you enjoy the community!
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Ace56 you’re at the right place. I struggled several years before finding this community. They’re great. Join the blue team and enjoy.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Regular Contributors Sous Vide Canning Power User last edited by
Ace56 welcome, go Team Orange. La lot of knowledge here, don’t be afraid to participate
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Ace56 welcome aboard! By the way, you are off to a great start by singing the Blues.
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Just checking in for the first time from Grand Rapids, MN.
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krohloff
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krohloff how was deer hunting
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Good so far. My daughter got a nice buck Sunday so she was excited. Plenty of doe sightings.
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I guess. I missed this part when I got here I am from Brewerton NY I like to smoke a little of everything on my camp chef smoker I make a lot of Jerky do quite a few briskets and pork Butts
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krohloff good for her
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Regular Contributors Sous Vide Canning Power User last edited by
krohloff welcome to the site. There is a plethora of information and help over here. Feel free to ask for advice or provide feedback. Go Team Orange
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Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.
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Sincitylv
Welcome to the community.
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