and it turned out awesome!. been wanting to try this all winter and today was the day.did a twelve pound batch of venison summer sausage .i got four three pound sticks out of it .i used a mix i got from curleys sausage kitchen and mixed it with 8lbs venison and 4 lbs pork i also added an ounce of powderd milk and a little garlic powder. i fired up the vault at 6 this morn and placed the rolls in at 130 deg for 1 hr moved up to 150 with smoke (hickery) for 4 hrs the up to 170 for about 2 hrstill internal temp was 154 then to the cold water bath and the fridge. once again thanks to everyone on this site it turned out wondefull, as good as any ive ever bought. got a couple pics of the finished product ,just for proof ,lol.
post #1 of 15
2/24/08 at 10:08pm