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This will be my first time .I'm using a store bought mix with venison and beef...If it turns out bad atleast the dogs will eat good.I have not decided what wood to use for smoke might try a mixture of oak and hickory..
Well my grinder took a crap so i was unable to stuff the meat.So I'm gonna smoke with out the casings and see what happens..I made 2" rolls laid the out on the racks Went with hickory and oak wood chips on the smoke hollow smoker 250 degrees ,will see what happens..The grinder did have some good use out of it, was a little upset a first ,but now I have an excuse to upgrade .
Finished 162 degrees internal temp.try ed a piece not bad,might cut back on the black pepper some.Off to the fridge too cool down and let the flavors set up