Been lookin and readin for awhile now . Good info . Pretty good at pork butts and ribs on a wood fired set up . However , teachin myself venison summer sausage has been a journey . I've tried it in the oven ( never again ) and on the horizontal with a texas fire box . The later had great flavor and good smoke , but texture was bad . I just got a electric set up with the meat probe . Made 12 lbls of sausage , and decided to do 1/2 as a test . I watched the thing like my first born crossing the street ,, and when it hit 152 IT I hit the door like a SWAT team on a hostage call . Very happy with the results . Great texture and color . Tight casing and good flavor .
Master built sportsman had a hard time making smoke at the lower temps . I now know how it heats , over runs the set temp ,,, and cools down tries to make up . So when I do the second 1/2 I can relax a bit .
Also ,,, I used dry milk powder in this for the first time . Any thoughts on that ?
Thx , Chop