Good morning to all. Been lurking in the shadows, but now that my first smoke is under my belt, I have some questions and will be picking the brains of you masters.
W E L C O M E to the Forum hvhunter!
You've got questions.
Ask away!
Congratulations on your purchase and welcome to the forum...Enjoy!
hello hv hunter and welcome to the forum
Hi hvhunter and welcome to the forum. How did your first smoke come out?
Welcome to the forum Hvhunter! Let's get smoking.
Well, on a scale from 1 to 10, I gave it a 3. Everyone who tried my snack sticks, said they were awesome. I will post up some details with questions tonight.
They were 26mm casings, I did a 10 lb batch. OBS, with a Aubins pid, internal temp sensor (that is accurate), I did step 1 at 135 for 1.5 hrs, step 2 at 145 for 1 hr with smoke, then the rest at 170 until the internal temp reached 154. It took 15.1 hrs total, which seems like an awfully long time for such a small batch and size of sausage. It was 9 parts venison to 1 part pork, and I thought it was a little on the dry side.
You know a cook is their own toughest critic. It sounds like you did well based on the crowd feedback.
Your procedure and temps sound good. Maybe a little more pork in there for moisture.
We make notes and we learn from them.