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Recent content by okbow68
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What did they do back when, if their dry cured meats went past the dryness level that they wanted. I’m thinking if you leave a copa or other hanging long enough it will turn into jerky. So what did they do? Re-hydrate in soups and stews? Use as jerky or did it not last that long? A lot of...
Sorry guys busy holidays and all. I did make some people happy. However the casings did not stay red within the smoker. Probably would have if I had baked them instead. I got them from butcher packer supply. I used their Hunters Summer Sausage blend. 12.5.# pork butt and 12.5# venison...
Thank you. I would like to produce some of that old style summer sausage if anyone can point me to a recipe and directions. All I seem to find are ones for dried salami. Thanks
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So I keep reading and reading about settlers making "summer sausage" in the cool months to be eaten later in the hot months of summer. Was this sausage a fermented and dried sausage different than what we call summer sausage now? I ask this because I would think that the "old" summer sausage...
Here is a gratuitous shot of my first summer sausage from 2 weeks ago. It has 40%beef 40%venison and 20%pork. I made half with Serrano pepper and half without. I believe this pic has Serrano in it.
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High everybody new here from southern Oklahoma. Not real experienced smoker but I have smoked chicken turkey fish sausage pork and venison. I want to learn so I welcome your knowledge.
Thanks
Shane