Looks great, no bull for me Close but couldn't get the job done. Cheese looks great, Nice job.
I am wanting to make a batch of venison SS and if you could share that recipe I would be most grateful, thanks and great bull. I guess what I am after is how you got the cream cheese to stay together like that. Maybe cube and freeze???
MM, you can stop at 145 for pork now as our feds now say its safe !
ok I did it. Finished smoking it last night. I chose to cold smoke it for 8 hours and then into the little cheif for a couple hours to 100 degrees, then into the UDS as low as I can get it at 175 degrees until internal of 155. I got done after my bedtime last night so it is hanging in the kitchen as we speak. Will get some pictures when I get home. Can't wait to try it.