15 Nov 2019 Bow Harvest!


Log in to reply
 


Recent Posts

  • @pigman34 I would say on avg 10 hrs. I’ve did it once and if I remember it took 13 hrs but I didn’t have a water pan or anything in the smoker for humidity. A lot of guys are taking their summer sausage to 140 internal temp in the smoker then finishing in a 170° water bath with great success

    read more
  • P

    Making summer sausage for the first time and was wondering when doing 125 1hr, 140 1 hr ,155 2hr then 175, on avg how long will it take at 175 to reach 160 internal temp

    read more
  • So is the casing actually dissolving or is it breaking causing the meat to fall?

    read more

Recent Topics


Who's Online [Full List]

17 users active right now (1 members and 16 guests).
Stever376, brazitoken

Board Statistics

Our members have made a total of 9.4k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, mchomes77.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

18
Online

6.8k
Users

1.6k
Topics

9.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.