Making some Venison Summer Sausage tonight. Just getting started after work, so it's going to be a late night. I'd like to do this on a weekend, but I'm tired of waiting and going to be out of town again this weekend, so weeknight it is.
This is about 12 lbs. I made 3 lbs with Pepper-jack, 3 lbs with Cheddar, 3 lbs with Cheddar and Jalapeno, and 3 lbs plain.
Going to smoke it for 4-5 hours between 120 and 130, then raise the temp to 165-175 until done. I checked out some books from the library and wrote down some of the recipes. I think this recipe came from Rytek Kutas book. Anyway, the recipe says to cook it until 140F. That sounds a little low to me. It has cure in it, but I thought it still needed to go to 152 to be safe. This is going to be refrigerated and eaten without any additional cooking. Any opinions?
More pics later.
This is about 12 lbs. I made 3 lbs with Pepper-jack, 3 lbs with Cheddar, 3 lbs with Cheddar and Jalapeno, and 3 lbs plain.
Going to smoke it for 4-5 hours between 120 and 130, then raise the temp to 165-175 until done. I checked out some books from the library and wrote down some of the recipes. I think this recipe came from Rytek Kutas book. Anyway, the recipe says to cook it until 140F. That sounds a little low to me. It has cure in it, but I thought it still needed to go to 152 to be safe. This is going to be refrigerated and eaten without any additional cooking. Any opinions?
More pics later.