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I'm looking for some venison summer sausage premixed seasonings that have been used with good results. I plan on making some using the Len Poli recipe I found on the forum, but would like to try a premixed seasoning so I can compare the two.
Any input is appreciated.
Forgive me, for my terminology is not entirely correct. Shoneyboy, what I am trying to do is smoke some venison sausage just to give it a smoky flavor, then allow it to dry until it is safe to consume without needing to be cooked. If I am correct, this is the process that Nepas refers to as "dry...
Nepas, thanks very much for the response. As for the dried sausage, any recommendations on how to get it to dry evenly? I have seen some of the dry curing refrigerator's that other members here have made. I have considered making one but if I could achieve the same (or similar) results drying...
I've been making venison sausage for several years now with a friend and his family, but was never there when they smoked it. This last year my dad and I built a smokehouse out of a 6x8 shed and added some racks made out of 2x4's with dowel rods (2x2's) to hang the sausage on. Long story short...
Howdy!
I've spent many hours on the forum reading posts and finding endless amounts of helpful information and decided it was time to join up. I'm fairly new to smoking meats but have made quite a bit of sausage with friends and my dad and grandfather. Everything I've made has been venison/pork...