- Dec 1, 2011
- 3
- 10
Howdy, just starting out in the smoking, i live in Redlake falls MN, an work for woodmaster outdoor woodfurnaces. I recently aquired a build ur oown smoker from my brother an have some bear burger that Im gona make some breackfast sausage with an tyhen some big fatties. I do have a question right off the batt, i have 25 lbs of meat to be mixed, i have the mix, it seasons 25 lbs, gonna take half the meat after mixed an make raw breakfast sausagewith out the curing salt, an the rest into big fatties to smoke, how much water should I add to the 12.5 lbs of meat to be smoked. Or should i equally divied everything first, before mixing anything. Awsome site, looking forward to hearing from members, Later boar