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Trying our hand at some venison sausage.

post #1 of 3
Thread Starter 

My neighbor brought home some unsmoked and freshly filled tubes of venison sausage. I have 4 tubes in my old smoke hollow and he has 4 in his MES 30. 

 

1 hour no smoke at 160 

2 hours smoke at 160 

 

 

what should our target IT be? 

 

post #2 of 3

155 degrees. I'm assuming they have cure in them, correct?

post #3 of 3
Thread Starter 

Yes they have the Cabelas seasoning kit. 

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