Hi. I made a batch of venison summer sausage a week ago, came out perfect. This next time I only added more cheese and peppers, not too church more. It came out pasty. I let my first batch sit 24 hours in fridge before smoke. Second only sat a couple hours. What makes venison summer sausage come out pasty and more crumbly?
I use 4-1 ratio venison to pork butt heavy fat trimmed. Smoke 120 for an hour, 140 for an hour, 160 half hour, and 185 until internal temp was 156. Pulled and cooled overnight. Master chef electric smoker.
Thanks in advance
Rj
I use 4-1 ratio venison to pork butt heavy fat trimmed. Smoke 120 for an hour, 140 for an hour, 160 half hour, and 185 until internal temp was 156. Pulled and cooled overnight. Master chef electric smoker.
Thanks in advance
Rj