A neighbor made up a big batch of venison/beef/cheese summer sausage, but ran out of casings and gave me two big logs. We live almost an hours drive from the nearest source, so I am having to smoke it with no casing. Any ideas, hints, or advice?
I don't have any parchment paper, only butcher paper and don't want to use that, so it's in the smoke naked
They look so small! :-( Bigger one is 18-20 inches long. They have a nice, crisp "skin" on them with a snap to it very much like a casing.
Pulled them at 160° internal temp and just had to sample one! Darned tasty I tell you! He used the mix from Bass Pro Shops and it has a pretty good amount of spices in it, but not bad at all. Cant wait to sample some of his in the casings he is cooking tomorrow
Edited by radio - 7/26/14 at 9:17pm