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Old 01-06-2013, 09:41 AM   #3
is one Smokin' Farker
Join Date: 08-21-11
Location: Menasha, WI

I used 85/15 beef exclusively for this test run. Plan is to mix pork with the venison once I make those. Wondering if the water bath and a 20 degree garage with a fan blowing on the casings cooled them too quickly. Or are things usually set with the casings by then? Maybe sheep casings are a better plan?
KCBS Certified Judge
Weber Gasser
Weber 18" circa 1965
2 22" Weber Silvers and 1 22" Weber Gold
King Pig UDS
Tejas Charcoal 2452 Grill, 28" discada
Char Griller King Kamado
1 Smokey Joe and 1 Mini WSM
Currently building a 22' Portable Kitchen [URL=""][/URL]
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