Not even a sample? You have remarkable will power. Maybe we should appoint you as Treasury Secretary, if you can be trusted with that sausage, we can trust you with our money!
venison sausage Final open shot - Page 3
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First I let the sausage hang in the smoker to reach ambient temp for about 2 hrs then I started out at 150 and bumped it up 10 degrees every hr until it reached an IT of 160. Took about 4.5 hrs
I"ll send you a pm..... Yeah I did grind up the tenderloins.... The deer are so small here in nc which makes a low yeild of meat. It would'nt be worth making sausage with what I had without the loin. If I hunted I would not shoot unless it was a large animal to harvest for the meat... The people I know will shoot a small to medium size deer. We'll, at least it keeps the population in check. The problem I have in hanging dear in nc is the temp. it is too warm of a climate during hunting season to do this in my opinion. I have seen it done and you cannot control the flies unless you have a refrigerated cooler