Just got here...

[NDMike]

I’m Mike from Bismarck, ND. I have been making deer sausage with my family for about 25 years. This year was the first time we strayed from just country style sausage. We made 25 lbs of summer sausage. This was also the first year we used meat stabilizer and sure gel. What a difference that made in the final product! Everything came from Waltons. We cold smoke all of the country style sausage and the summer sausage was smoked and cooked in a Bradley smoker until I can afford a PK! I really want to get into making sausage and other meat products at home so I don’t have to buy it in the store! Future generation

It was -27 F so we had to improvise with the smoker.

[YooperDog]

NDMike Welcome to the community! Nice set there with the smoker, you just have to improvise to get the job done. There are a lot on knowledgeable folks here and we are always learning. Feel free to participate in the discussions. Go Team Orange.

[NDMike]

I how do I add the tags like yours by your name?

[YooperDog]

NDMike go to your settings page and use the menu

[NDMike]

Thank you …figured it out and joined team orange.

[processhead]

Hi Mike. I like your venting system and have done that on a couple of occasions myself.

[blackbetty61]

Welcome NDMike good looking setup there I’m from ND too…a lot of great people here with excellent info

[NDMike]

blackbetty61 cool to see a fellow North Dakotan! Small world! I’m originally from Carrington.

[PapaSop]

NDMike
Awesome and ingenious… Welcome. Yep, team orange!

[blackbetty61]

NDMike Oakes here

[lkrfletcher]

I used to have the same smoker, but had so many issues with My Bradley that I got a PK100 and haven’t looked back since. You wont be sorry once you pull the trigger on a new PK100. I ended up giving my 6 rack bradley smoker to a member of meatgistics.

BTW - Team Blue is the way to go here in Meatgistics