This past weekend I cleaned all the venison out of my frezzer to get ready for a new batch.
I seasoned, stuffed and smoked about 10# pounds and took some to work today. On of the guys I work with has 3 lambs he wants me to butcher if I can make him some summer sausage.
What do I need to do different?
I used 8# of venison and 2# of pork, mixed in seasoning, cure, stuffed and hung in the smoker.
120 degrees 1 hour no smoke
140 degrees 1 hour w/ smoke
160 degrees 1/2 hour w/smoke
Moved to the house and place in a 180 degrees oven until the internal temperature reached 156 degrees.