Mrobisr, thank you
It was summer sausage weekend
-
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Joemy96 looks like you are set for a little while.
-
Joemy96 Nice!
-
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Joemy96 looking good
-
Joemy96
Good looking summer sausage.
What are those other packaged goodies you have in the background? -
-
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Joemy96 what seasoning did you use and what was your meat block?
-
Joemy96 How low of a temperature can you run on your smoker?
-
Now that’s a pretty sight
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Joemy96 - Thats a bunch - well done!
-
Joemy96 well someone was busy.
-
Joemy96 that is a bunch of meat logs!!! That is awesome.
-
Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
processhead I think those are samples that he’s going to send to all of us on this post!!
-
Impressive!
-
bocephus yes sir
-
processhead leftover sent through jerky gun
-
bocephus it will go down to 150 at the temp probe, the top rack is closer to 120-130
-
cdavis I used the h summer and jalapeño summer.
Suggested Topics
Sponsored By:

Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!