Morton tender quick mix.
about half the bag.
the sausage recipe is a premix.
and right now i don't have the package in front of me so i can't say who manufactured it.
Don't recall if there was anything mentioned on the package that suggested it had a preservative in it.
I think my next time, which will be in two weeks i will batch my own,
maybe some of you could help me out with some exact portion recipes for deer/pork mix.
Anyway I tossed it all out last night. and called the people I had given some packages to,
explained what I had done and told them to throw it away.
at the time also I smoked 4 turkeys,
again new at this ,
using the same Morton's is covered the turkeys with this,
then placed them in plastic bags Dbl bagged. and stuck them in the refrigerator for
4 days turning them over every day.
then placed them in a large plastic tub and submerged them in fresh water and l washed them off.
then smoked them at a cold smoke,
using a wood burning fire box which sit down behind my smoke house 15'-0 away,
held a low mod. temp. for 5 hours.
about 2 hours into the cold smoke, i loaded up the rest of the sausages, Bologna's, sticks,
and 4 pheasants
brought the internal temp of the meat to around 115 deg.
then slowly let the smoke fire die out while i cranked up the propane fire.
in another 4 hours or so my 2 1/2 sausages reached internal temp of 160 deg +
but prior to that I checked with a quick temp probe on the smaller dia. stuff.
and as it reached 160+ i pulled it out.
after 14 hour in the smoker my turkeys reached 170 deg.
I shut the smoker off and let the turkeys stay in the smoker over might.
the temp out side dropped into the upper thirty's
but the smoker was still warm internally.
one of the turkeys was consumed already, the review was great and know one got sick.
but was I just lucky?
Should I have used a brine and sugar based Morton?
liquid saturation of the bird?
I want to become an excellent smoker,
by the way I used Butternut Wood.
a huge branch came down this spring.
i plan to cut it up as i need it.
cut wafers off a 6" log 1/2" thick (wow ) does that smoke.