I was able to harvest a couple of deer this year and am going to make some more Summer Sausage.
I have make some in the past and with the help from the sausage makers on here it came out pretty good.
I am currently reading the past threads on SS making and read that Boykjo likes to cold smoke his SS a
couple of hours before applying the heat. Could someone explain the reasoning for doing this? I am trying
to learn everything possible to come out with the best product. Also when trying a new recipe how do you
do a taste test without making a bunch of SS up and then not liking it?