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? on internal meat temps

Thanks everyone! Just started it up!
- rkwalt
- Post #7
- Mar 9, 2012
- Forum: Sausage
New to the forum world

Love the area! I fish there every May for a day or two, mostly fish in Babbitt.
- rkwalt
- Post #10
- Mar 7, 2012
- Forum: Roll Call
? on internal meat temps

Thanks for the info! I will see how it goes this weekend.
- rkwalt
- Post #3
- Mar 7, 2012
- Forum: Sausage
? on internal meat temps

I have smoked a lot of bacon and chickens before and now am looking to smoke approx 55lbs of venison/pork ring bologna, 30lbs of beef/pork summer sausage and 25lbs beef/pork snack sticks all mixed at 50/50. I want to hot smoke this til it is able to be eaten cold with out cooking it any...
- rkwalt
- Thread
- Mar 7, 2012
- Replies: 8
- Forum: Sausage
New to the forum world

Hello all! Not only am I new to the forum world I am some what new to smoking. I have smoked approx 40lbs of bacon and several home grown chickens thus far and am about to attempt to smoke a combination of venison/prok ring bologna, beef summer sausage and beef snack sticks. I am looking...
- rkwalt
- Thread
- Mar 7, 2012
- Replies: 23
- Forum: Roll Call

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