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Recent content by dan gostisha
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Checked them today. It appears it was only surface fat that rendered. Flavor and texture are spot on. I just removed the casing, wiped off the outside of the sausage and will hang in cheese cloth to dry a little more. I placed the ones I am doing today on racks to see if that helps. If not, oh...
I did not, as I prefer a more coarse texture in my sausages. It was mixed very well in my meat mixed though. I have made plenty of other sausages, just never smoked any before so I am not 100% what is normal and what isn't.
So I am smoking my first summer sausage as we speak. 30% pork fat and 70% venison. It started out fine (maybe it still is). Dried for 2 hours at 100. Then up to 130 for 1 hour, 140 for 1 hour and 150 for 2 hours now. I checked it just recently and there sure is a lot of fat rendering out. In a...
I have smoked duck breast before and I usually pull that at around 135 to 140 which is about perfect.
I also cure and dry my goose breast. I modified one of Bear's dried beef recipes to make it work for goose and it is awesome. I usually pull those at around 155 to 165, so I would be cautious...