I made up some venison snack sticks and Summer sausage yesterday, but ran into a whole lot of set backs (I'll save that for another thread).
The snack sticks call for 8 hours of Smoke then raise to 165 for an internal of 145.
The Smoked Salami is from "the book" calls for 135 no smoke for an hour and then slowly raise to 150 until color is obtained, then raise to 165-170 until internal temp of 155 is obtained.
The smoker is pre warmend to 100 the sausages are coming up to room temp from the refrigerator.
I am using mahogany collagen cases on both so color is not an issue.
The Bears play at 3:15, there is stuffer on sale at Gander Mountain, so what is the best way to smoke these sausages at the same time?
Thanks
The snack sticks call for 8 hours of Smoke then raise to 165 for an internal of 145.
The Smoked Salami is from "the book" calls for 135 no smoke for an hour and then slowly raise to 150 until color is obtained, then raise to 165-170 until internal temp of 155 is obtained.
The smoker is pre warmend to 100 the sausages are coming up to room temp from the refrigerator.
I am using mahogany collagen cases on both so color is not an issue.
The Bears play at 3:15, there is stuffer on sale at Gander Mountain, so what is the best way to smoke these sausages at the same time?
Thanks
