Recent content by davidmagnum

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  1. davidmagnum

    What are some good Venison Summer Sausage premixed seasonings?

    LEM Backwoods makes an excellent kit that you can get at Academy. Just made some for the first time and it was the best I ever had. Comes with everything you need except meat.I smoked mine for 2 hours then put it in the oven @ 170 for what seemed like forever (about 24 hrs) because you have to...
  2. davidmagnum

    Newby from Tomball, Tx

    Hey All  I'm Dave from Tomball, Tx.   Been grillin & smokin for awihile. Just started cold smokin last year when I built a smoker out of an old refridgerator. Cured and smoked ham & bacon in it. Came out great
  3. davidmagnum

    dry,crumbly sausage

    Force meat got hot and broken?       What does that mean
  4. davidmagnum

    dry,crumbly sausage

    I was using a meat probe on a stainless wire dangling it inside the smoker. I tested it on my oven and you're right it's about 35 degrees off. i guess it has to contact whatever you're measuring temp on. Wish I'd have tested it before. Damn i've got a lot of dry sausage to eat. I want to thank...
  5. davidmagnum

    dry,crumbly sausage

    by pure fat I mean no meat on it ,just like sheets of fat(pork) Bought it at HEB
  6. davidmagnum

    dry,crumbly sausage

    Thanks for the reply, Cougar.  Unless my thermometer is wrong, the smoker temp never got over 172.  Also, the pork fat I added was pure fat - not pork butt. Could that be the problem?   Another thing, my grinder only came with 2 plates    3/8   &   3/16.   Is the 3/16 too small for final grind ?
  7. davidmagnum

    BBQ in Boise

    Hello Forum my name is David.I'm from Tomball,Tx.  I have a homemade refrigerator smoker. I've made ham & bacon out of wild hogs and smoked them with very good results
  8. davidmagnum

    dry,crumbly sausage

    While smoking some homemade venison links, I went to the store for some cold beverages, when i retured (about 20 minutes) I noticed some liquid oozing out the bottom of the smoker. I looked at the temp and it was at 172. I checked internal temp of sausage and it was 162. I immediately put them...
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