Hello from Hvhunter

[hvhunter]

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.

[FLBentRider]

W E L C O M E  to the Forum hvhunter!

You've got questions.

Ask away!

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

[beefmann]

hello hv hunter and  welcome to the forum

[ArnieM]

Hi hvhunter and welcome to the forum.  How did your first smoke come out?

[KevinG]

Welcome to the forum Hvhunter! Let's get smoking.

[hvhunter]

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.

[ArnieM]

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.