New Member

[hydrostan]

Hello to All, new member "hydrostan" here. I live in Oregon, I have been smoking sausage for 2 years now, and have a partner who often shares in this experience. We use a Smokey Mountain smoker, the smaller model. We have made quite a few different varieties of sausage, but our favorites to smoke are Kielbasa and summer sausage. In many of our recipes we use venison, combined with pork. I find that as is the case with most hobbies, we are still learning! Living in the Northwest, and being a fisherman, I also smoke a lot of fish. I did a search on Google on using powdered milk instead of soy protein concentrate, and it led me to this forum. I was so impressed with the quality of that particular tread that I joined immediately. I'm happy to be here and hope I can contribute to this group.

 

[bear55]

Welcome to the forum.  The search bar at the top of the page is a powerful resource.  If you have a question or a problem and require n immediate answer simply search it.  You may always post any questions you have and a local expert will be along shortly to help you out.

Richard

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

 

[gary s]

  Good morning and welcome to the forum, from a beautiful and cool and windy day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary