After the first hour on the smoker | Meatgistics | Walton's

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After the first hour on the smoker

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The Feedlot Team Orange Canning Dry Cured Sausage Traeger
wrote on last edited by

#1
Thanks
The Feedlot

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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
replied to The Feedlot on last edited by processhead

#2

The Feedlot The ring/links look great. Did you just stuff those in hog casings or are they in beef rounds?
Paul
- How hard can it be?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
replied to The Feedlot on last edited by Tex_77

#3

The Feedlot looking good I just put a brisket and pork shoulder on.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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The Feedlot Team Orange Canning Dry Cured Sausage Traeger
replied to processhead on last edited by

#4

processhead those are collegen casings and thanks
Thanks
The Feedlot

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The Feedlot Team Orange Canning Dry Cured Sausage Traeger
replied to Tex_77 on last edited by

#5

Tex_77 That brisket is looking good sir
Thanks
The Feedlot

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