- Aug 13, 2013
- 4
- 10
Need help with venison salami/summer sausage. Followed instructions with the salami kit, but the temps didn't seem to go right. The internal temperature showed less than 100 while the door thermometer showed over 200. Could it be off by 100? We assumed so (bad idea) and just simply burned our venison. Calling the manufacturer today, but thought I would hit you guys up for some ideas.